Our anniversary dinner: Coq au vin

At first you might be thinking "they went out to a fancy restaurant!" but in reality we went to my kitchen. Instead of trying to get a sitter and dealing with thinking about the kids all night, we just stayed in and I made one of life's most amazing dishes. Coq au vin is an amazing slow food stew dish and one of my all time favorites. Slow foods are usually really simple to make and their flavor is out of this world. This dish consists of chicken, garlic, red wine, bacon, mushrooms, pearl onions, tomato paste and a little brandy. It takes about two hours to make start to finish and it is so worth the time. It will make you close your eyes and see music (metaphorically, unless you have synesthesia.) So here's how to make it!

Coq au vin
Ingredients:

• 1 chicken cut up ( I prefer pastured chicken for more flavor and nutrients. But if that's not available where you live then organic is fine too.)
• 3 slices of bacon, chopped 
• 2 tablespoons brandy
• 1/4 cup flour
• 1 teaspoon of salt and 1 of fresh ground pepper
• 3 garlic cloves finely chopped
• 2 tablespoons tomato paste
• 2 cups of bold red wine (I try to find a cheap Bordeaux)
• 1 cup mushrooms quartered (I use crimini but you can us button as well.)
• 1 cup of frozen pear onions (I go with frozen on this one because they are already peeled. Peeling these guys is really a pain... trust me I've done it more times then I care too admit.)

In a huge pot or dutch oven start by cooking up the bacon. When it's nice and crisp take it out and drain on a paper towel. 

While the bacon cooks, in a plastic zip top bag mix the flour, salt and pepper. Then add in the chicken parts and shake well. Add these to the pot with bacon drippings in batches. Brown on all sides. When all the pieces are browned added them all back into the pot. Remove the pot from the stove. Pour in the brandy and then using a long kitchen match, a bamboo skewer or a hand-held lighter light the brandy on fire (yes, you are flambeing). Be ready for a flame by having the lid of the pot handy. When the flames are gone put the pot back on the stove and add in the garlic, tomato paste and wine. Stir it all together then let sit at a simmer for 1 hour.
Towards the end of the hour saute the quartered mushrooms in a tablespoon of oil or butter for a few minutes on medium heat until they start to soften. Then 10 minutes before the chicken is done throw in the mushrooms onions and bacon. Allow to cook until the hour is up.
Enjoy this dish with some good red wine and a nice crusty baguette to soak up the sauces and a side salad. You know girl math. I served this with a mixed greens salad with cut up apple chunks, feta and honey Dijon vinaigrette.

If you make this and love it please let me know!