Coq Au Vin

Directions

1. Salt and pepper the chicken pieces to taste.
2. In a dutch oven or stockpot add the bacon and cook over high heat until done and crispy. Remove to a paper covered plate and set aside.
3. Add the chicken pieces and brown on each side over high heat. Remove and set aside.
4. Add the yellow onion, garlic, and half of the carrots. Sauté until the onions are translucent. Add back the chicken pieces. Add the parsley stems, herbes de Provence, bay leaf, cloves, and red wine.
5. Bring to a boil over high heat and reduce to a simmer. Cover and cook for 12 minutes. Remove the chicken wings and breasts. Allow the chicken thighs and legs to cook for an additional 8 minutes and remove. Strain the cooking liquid through a fine meshed sieve or colander pushing down on the bits to get as much liquid out as possible. Set aside.
6. In a bowl combine the all-purpose flour and sugar. Mix well. Dust the pearl onions, remaining carrots with the flour mixture. In a sauté pan melt half of the butter over medium heat. Add the dusted vegetables and sauté for about 2 minutes. Add the water and cook uncovered for about 20 minutes or until the vegetables are tender. The liquid will have mostly evaporated and leave you with a creamy sauce.
7. In another sauté pan melt the remaining butter over medium heat and add the mushrooms. Sauté for about 5 minutes and remove.
8. Return the reserved liquid to the dutch oven or stockpot bring to a boil over high heat. Reduce the liquid until it is thickened which should take 10 minutes.
9. Add the chicken, bacon, mushrooms, pearl onions, and carrots. Add salt and pepper to taste. Bring to a boil and lower to a simmer. Cook covered for 5 to 10 minutes. Garnish with the Italian Parsley and serve.