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Coq Au Vin (Chicken)

Makes 4 servings

• 1 (3 1/2-pound) chicken
• 12 pearl onions
• 2 carrots, diced
• Bouquet garni (thyme, bay leaf, parsley, leek) tied together with string
• 1 bottle full-bodied red burgundy
• Olive oil
• Butter
• 3 cloves garlic
• Salt and pepper
• 6 ounces diced uncooked bacon
• 8 ounces sliced button mushrooms

Clean and cut the chicken into eight pieces. Put in a large pot or bowl and add the pearl onions, carrots and bouquet garni. Cover with the burgundy and refrigerate. After 24 hours, remove and drain the chicken and the vegetables. Reserve the wine.

Brown the chicken pieces in olive oil and butter in a skillet. Remove the chicken and set aside. Using the same skillet, add the garlic and vegetables and heat for a couple of minutes, stirring.

Put the chicken and vegetables in a large saucepan. Add the reserved wine, and salt and pepper to taste. Bring to a boil over moderate heat. Cover and cook on low heat for 1 to 2 hours.

Sautee the bacon and the mushrooms in a skillet until brown, about 10 minutes. Add to the cooked chicken and heat through, another 3 minutes. Check for seasoning and serve.

(From Patrick Ponsaty, executive chef of Bernard'O Restaurant, San Diego, CA)

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