Coq au Vin II
France
Published method, 9 steps.
Ingredients
- 4 ea. chicken thighs and drumsticks, or 1 stewing hen, cut into serving pieces
- Salt
- Freshly-ground black pepper
- 3 bay leaves
- 2 bottles (1.5 L) Pinot Noir red wine
- All-purpose flour
- 3 eggs, beaten
- 2 tbsp water
- 1 medium onion, quartered
- 2 stalks celery, quartered
- 2 carrots, quartered
- 6 ounces salt pork or slab bacon, cubed
- 12 sprigs thyme
- 5 sprigs rosemary
- 7 cloves garlic, smashed
- 2 cups chicken broth
- 2 tbsp tomato paste
- 24–30 pearl onions, peeled but left whole
- 3 eggs, beaten