Coq au vin

4 chicken legs, rinsed
4-6 shallots, peeled & halved
3 med. carrots, quartered
300 ml red wine (burgandy, etc.)
olive oil
brandy
3-6 mushrooms, quartered
1 lg. onion, chopped
3 slices bacon, chopped
2 tbsp tomato paste/puree
fresh thyme
bay leaves
salt
pepper
chicken stock cube
1 tsp flour (optional)

The day before, place the chicken, shallots and carrots in a casserole dish and cover with the wine and herbs. Let sit in fridge overnight. Remove chicken and vegetables from wine - save wine and herbs for later. Heat oil in frying pan over medium heat and cook chicken 4 minutes on each side. Remove from pan and sautee carrots and shallots in same pan. Place chicken in a deep sauce pan, pour brandy over and light on fire - flambee for a few minutes, then stir in shallots, carrots and wine. Bring to a boil, then add the herbs on top and simmer on a low heat for one hour. In the frying pan, sautee onions, mushrooms and bacon. While these are cooking, make a loose paste of the chicken stock cube, tomato paste and water. Add in flour for a thicker sauce. Remove the herbs from the chicken, stir in the sauteed mushrooms/onions/bacon and the stock cube/tomato paste and return the herbs to the top. Cover and simmer an another 30 minutes or until the chicken starts to fall from the bone. Remove the herbs and serve over mashed potatoes.

Serving Size: makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOSINGLIZZY82.