MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Legs Coq au Vin
Categories: Poultry, Wine, Herbs, Vegetables, Booze
     Yield: 4 Servings

     8    Chicken drumsticks
          Salt & pepper
     3 tb A-P flour
     2 tb Canola oil
     1 sl Bacon; chopped
   1/2 c  Carrot; finely chopped
   1/2 c  Onion; finely chopped
   1/2 c  Celery; finely chopped
 1 1/2 c  Mushrooms; chopped
     2 cl Garlic; thin sliced
   1/2 c  Brandy
     1 tb Tomato paste
   750 ml Dry red wine
     1 c  Chicken stock
     2    Thyme sprigs; plus:
          Thyme; chopped, for garnish

 Season the chicken with salt and pepper and dust all over with 2 tb
 flour. In a large cast-iron casserole, heat the oil. Add the
 chicken and cook over moderately high heat, turning, until golden,
 about 5 minutes. Transfer to a plate.

 Add the bacon to the casserole and cook until crisp, 1 to
 2 minutes. Add the carrot, onion, celery, mushrooms, and garlic and
 cook over moderate heat, stirring, until golden, about 5 minutes.
 Stir in the brandy and cook until reduced by half, 1 minute. Stir
 in the tomato paste and the remaining 1 tb flour until
 incorporated. Add the wine, stock and thyme sprigs; bring to a
 boil. Return the chicken to the pot and bring to a simmer. Cover
 and cook over low heat, turning the chicken occasionally, until
 very tender, about 1-1/2 hours. Transfer the chicken to a plate.

 Simmer the sauce until thickened and reduced by half, about
 10 minutes. Season with salt and pepper and discard the thyme
 sprigs. Return the chicken to the sauce and heat through. Garnish
 with chopped thyme and serve.

 Recipe by Eric Ripert

 Recipe FROM: https://www.foodandwine.com

 Uncle Dirty Dave's Archives

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