Andrew Zimmern Cooks: Coq Au Vin - Andrew Zimmern

Ingredients

• 1 chicken, cut into 8 pieces
• 3 cups red wine, I prefer Cotes du Rhone from Guigal
• 12 cloves garlic
• Bouquet garni of rosemary, bay, parsley and thyme
• 3 tablespoons olive oil
• 2 ribs celery, sliced
• 2 carrots, sliced
• 1 onion, halved
• 1 shallot, sliced
• Pepper
• Salt
• 10 ounces diced tomatoes
• 1 cup rich chicken stock
• 1 shallot, micro diced
• 1 rib celery, micro diced
• 1 carrot, micro diced
• Toast, for serving