Ingredients
- 24 to 30 pearl onions
- 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup all-purpose flour
- 2 tablespoons water
- 6 ounces salt pork, slab bacon, or lardon, cubed
- 8 ounces button mushrooms, quartered
- 1 tablespoon unsalted butter
- 2 (750-ml) bottles red wine, preferably pinot noir
- 2 tablespoons tomato paste
- 1 medium onion, quartered
- 2 stalks celery, quartered
- 2 medium carrots, quartered
- 3 cloves garlic, crushed
- 6 to 8 sprigs fresh thyme
- 1 bay leaf
- 2 cups chicken stock or broth
Description
Food Network Invites You To Try This Coq Au Vin Recipe From Alton Brown.
Food Network
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