Coq Au Vin | Cruise Scoop

Ingredients

• 6–8 lb (2.7–3.6 kg) chicken, cut into 8 pieces
• 3 bay leaves
• ½ tsp (1.4 g) peppercorns
• 3 cloves garlic, crushed
• 2 Tbsp (29 g) unsalted butter
• 2 C (500 ml) Bordeaux or Burgundy wine
• Salt and freshly ground pepper to taste
• 2 med carrots, chopped
• 1 C (59 g) button mushrooms
• 1 med white onion, chopped
• 1 C (100 g) pearl onions, peeled
• 1 med leek, sliced
• ¼ C (31 g) flour
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 2 Tbsp (2.5 g) flat leaf parsley, chopped