Coq au Vin 5.31.09

Coq au Vin

2 thick slices bacon, cut into 1/2-inch pieces
1 chicken, cut up
Salt & Pepper
1 onion, coarsley chopped
1 red bell pepper, coarsley chopped (I used half red and half green)
1 cup mushrooms, cut into halves (if you must - I don't like 'em so I left them out!)
2 tsp minced garlic
1 tsp dried thyme
2 cups red wine (I used Casillero del Diablo Cabernet Sauvignon)
2 cups chicken broth
Chopped Parsley
Hot cooked noodles

Cook the bacon in a Dutch Oven over medium heat until crisp. Remove and set aside. Season the chicken pieces with a bit of salt & pepper and add to the hot bacon fat, a few pieces at a time (don't crowd them!) and cook until well browned, turning occasionally.

Add onion, bell pepper, mushrooms, garlic, thyme, wine and chicken broth. Bring to a boil. Reduce heat to low and simmer, covered for about 2 hours.

Using a slotted spoon, remove the chicken from the pot and keep warm. Combine 1/4 cup flour with about 1/4 cup of the broth from the pot and stir until smooth. Whisk back in to the remaining broth in the pot and simmer about 5 minutes or until thickened. Taste and adjust salt and pepper if necessary. Top with reserved bacon and parsley and serve over the hot noodles with a Green Salad on the side.

This was excellent and will definitely be made again many times! Original recipe is in the "Great American Brand Name Cookbook".