The Community House's Coq au Vin

(WJBK) - Get this recipe courtesy of Pam Gustairs, cooking instructor at The Community House in Birmingham.

Serves 4-6

Ingredients:
6 ounces of good bacon
3 ½ lbs. whole chickens, cut into 10 pieces or, breasts (cut in half), legs and thighs
20-30 (1 ¼ cups) frozen pearl onions, thawed and drained
9 ounces button mushrooms, wiped and quartered
2 sprigs thyme (or 1 teaspoon dry or substitute dry Herbs de Provence)
2 cloves garlic, minced
1 teaspoon olive oil, if needed
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 bottle medium-bodied red wine, burgundy or Cotes du Rhone ($7-$10)
2 ½ cups chicken stock
½ cup brandy (optional)
2 bay leaves
1 tablespoon softened unsalted butter
2 tablespoons parsley, chopped

Method:
1. Cut the chicken joint between the drumstick and the thigh. Remove the cartilage from each breast and cut each in half.

2. Blanch the bacon in boiling water, drain, pat dry and sauté in a frying pan until golden. Remove and drain. Remove all but 1 tablespoon of bacon fat. Heat over medium-high heat until just starting to smoke. Remove the bacon to a plate.

3. Pat the chicken dry and season on both sides. Add the chicken in two or three batches and sauté over medium-high heat until golden brown on each side. Reduce heat if pan begins to scorch. Transfer chicken to a plate.

4. Pour off all but 1 tablespoon of fat and place over medium-high heat until hot. Add the pearl onions and mushrooms and cook, stirring often, until lightly browned.

5. Stir in the garlic and thyme and cook, stirring for 1 minute.

6. Stir in the tomato paste and cook 1 minute. Stir in the flour and cook 1-2 minutes.

7. Slowly whisk in the red wine, scraping up the fond and then slowly whisk in the chicken broth until smooth. Add the bay leaves and bring to a simmer.

8. Arrange the legs and thighs back in the pan and bring back to a simmer. Cover and place in a 350 degree F oven for 40 minutes.

9. Add the chicken breasts and cook until the temperature for the thighs and legs reach 170 degrees on a instant-read thermometer, approximately 20-30 minutes (temperature for breasts should be 160 degrees).

10. Transfer the chicken and vegetables to a serving platter and tent with foil.

11. Remove any fat from the top of the braising liquid with a spoon. Bring the liquid to a simmer over medium-high heat and reduce by approximately ½ and liquid is thickened.

12. Remove the bay leaves, whisk in the butter and season with salt and pepper. Spoon finished sauce over the chicken and sprinkle with the reserved bacon and parsley.