Coq au Vin
Coq au vin is chicken braised in red wine with mushrooms, onion and carrot, and this version keeps it simple. Flouring the chicken and vegetables before browning gives the wine a lightly thickened body as it cooks down. Several French regions claim the dish, and legend traces it back to Caesar's chef. The contributor notes that capon works well here too, and that marrow-rich joints give the best result.
Instructions
Stir the flour, salt and pepper together in a bowl. Toss the chicken pieces, diced onion and chopped carrot in the mixture until evenly coated, then set them aside.
Heat some olive oil in a pan and sauté the mushrooms until they have softened and taken on some color. Move them to a plate.
Brown the chicken in the same pan a few pieces at a time, so the pan is not crowded and the skin colors rather than steams. Set each batch aside as it finishes.
Brown the floured onion and carrot in the pan until they pick up some color. Put the chicken, onion, carrot and mushrooms into a large casserole over medium-high heat.
Combine the red wine, garlic, basil and thyme, then pour the mixture over the chicken.
Cover the casserole and cook for 1 to 1.5 hours, stirring now and then. The dish is ready when the chicken is cooked through and tender.
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