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Coq au Vin

Source: Professional Cooking, 7th ed.

Ingredients

• 100 g bacon, cubed
• 1 large onion, sliced
• 5 cloves garlic
• 700 g chicken breast or boneless thighs, cubed
• 150 mL red wine
• Water (enough to cover the chicken)
• 3 bay leaves
• Dried thyme or rosemary
• 200 g sliced mushrooms (champignon or portobello)
• about 30 g flour
• same amount of cold butter

Procedure

1. Brown the bacon (until it is a deep brown color). Set aside
2. Brown the onion for 3 minutes.
3. Add the minced garlic. Brown for 2 minutes.
4. Add the chicken and saute until white (most likely it won't brown, and that's OK).
5. Add the wine and enough water to cover the chicken pieces. Add the herbs. Simmer at low heat and covered for 10 minutes.
6. Add the mushrooms and cooked bacon, and simmer for 5 more minutes.
7. Meanwhile, make the beurre manie by hand (repeatedly press the butter and flour together).
8. Chop the beurre manie in pieces and add them to the pot. If the sauce is still too thin, mix water and flour, and add it slowly to the pot.