coq au vin

Name: coq au vin
Ingredients: 1 cup thick cut bacon, cut into approximately 1 inch square pieces; Olive oil; Approximately 3 pounds chicken (not breasts) I used bone-in, skin on thighs and legs; 1/4 cup Cognac or Brandy (brandy is basically cognac that comes from somewhere other than the Cognac region of France); 1/2 teaspoon dried thyme; 1 bay leaf; Kosher salt and freshly ground black pepper; 20 pearl onions, frozen; 3 tablespoons regular flour; 2 cups red wine, Julia would say to use a Burgundy or pinot noir – but I’ve used other reds before with great success (use what you have I'm saying); 2 garlic cloves, minced; 1 tablespoon tomato paste; 2 cups chicken stock; 3/4 pound cremini mushrooms, trimmed and quartered; Fresh thyme for garnish

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Julia Child's iconic French chicken dish. Rich, tender so delicious and while it tastes complicated, it really isn't.

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Ingredients

1 cup thick cut bacon, cut into approximately 1 inch square pieces
Olive oil
Approximately 3 pounds chicken (not breasts) I used bone-in, skin on thighs and legs
1/4 cup Cognac or Brandy (brandy is basically cognac that comes from somewhere other than the Cognac region of France)
1/2 teaspoon dried thyme
1 bay leaf
Kosher salt and freshly ground black pepper
20 pearl onions, frozen
3 tablespoons regular flour
2 cups red wine, Julia would say to use a Burgundy or pinot noir – but I’ve used other reds before with great success (use what you have I'm saying)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chicken stock
3/4 pound cremini mushrooms, trimmed and quartered
Fresh thyme for garnish