Coq au Vin (French Chicken Stew)

• 4 chicken legs (thigh and drumstick)
• 2 cups red wine (Pinot Noir or Burgundy)
• 4 oz bacon, chopped
• 8 oz mushrooms, halved
• 1 cup pearl onions, peeled
• 1 cup chicken broth
• 1 tablespoon all-purpose flour

Instructions

1. 1

   In a large Dutch oven, fry the bacon until crisp. Remove bacon with a slotted spoon and set aside, keeping the fat in the pot.

2. 2

   Season chicken legs with salt and pepper. Brown them in the bacon fat over medium-high heat until golden, about 5-6 minutes per side. Remove chicken and set aside.

3. 3

   Add the pearl onions and mushrooms to the pot. Sauté for 5-7 minutes until lightly browned. Stir in the flour and cook for 1 minute.

4. 4

   Pour in the red wine and chicken broth, scraping up browned bits. Return the chicken and bacon to the pot.

5. 5

   Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes until chicken is tender.

6. 6

   Uncover and simmer for another 10 minutes to thicken the sauce slightly. Season with salt and pepper to taste before serving.