Coq Au Vin Recipe

Ingredients

8 chicken drumsticks
1/2 cup (125 mL) all-purpose flour
2 slices bacon, cut into pieces
1 medium onion, chopped
1 medium carrots, chopped
1 celery stalk, chopped
1 cup (250 mL) red wine
1/2 carton CAMPBELL’S Stock First ® Chicken stock
10 button mushrooms, quartered
6 sprigs fresh thyme leaves

PREP TIME 35m	COOK TIME 1h30m	TOTAL TIME 2h5m
YIELD 4 servings

Instructions

In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.
Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Remove bacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned,about 10-12 minutes. Remove chicken and set aside.
Add onion,carrot,and celery and cook until vegetables are tender,approx. 3-4 minutes.
Add wine to deglaze pot,scraping any brown bits from bottom of the pot.
Return chicken to pot; add stock,mushrooms and thyme,bring to a boil. Reduce to a simmer,cover,and bake in a 325°F (170°C) oven for 90 minutes.
Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoon vegetables and sauce over chicken and serve.

Recipe tips
To make this dish a complete meal serve this with a light green salad and some crusty bread to soak up the juices.
You may substitute any chicken pieces,not only drumsticks; try a mix of white and dark meat.

Dinner