Active Time

　　40 minutes

　　Total Time

　　1 hour 25 minutes

　　Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.

　　

Ingredients

Makes 4 to 6 servings

　　3 tablespoons olive oil

　　2 or 3 thick slices bacon, roughly chopped

　　1 (4-pound) chicken, cut into six pieces

　　1 handful flour, seasoned with salt and pepper to taste

　　8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)

　　20 whole baby carrots, cut in half

　　1 clove garlic, peeled and minced

　　2 large sweet onions, chopped, or 2 cups pearl onions

　　1 bottle red wine (white works, too)

　　1 cup chicken broth

　　1 bay leaf

　　2 sprigs thyme

　　

Step 1

1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.

　　

Step 2

2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.

　　

Step 3

3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.

　　

Step 4

4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.

　　

Step 5

5. Pour half the wine into the pan and cook over high heat for about 8 minutes.

　　

Step 6

6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.

　　

Step 7

7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.