Recipes:
# Simple Coq au Vin
## INGREDIENTS
4 slices bacon, chopped
1 (3-pound) chicken, cut into pieces
1 carrot, sliced or julienned
1 cup sliced mushrooms
2/3 cup sliced green onions
1 clove garlic, crushed
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup red wine or apple cider
SERVES 4
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## Make Ahead
The flavor of coq au vin becomes richer if prepared a day ahead. Store, covered, in the refrigerator until needed. Reheat slowly before serving.
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## VARIATION
For a different look, try tiny button mushrooms instead of the sliced and 1 cup baby carrots in place of the sliced carrot.
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### 1
Preheat a large skillet over medium-high heat. Cook bacon until crisp; remove. Cook chicken in drippings until browned on all sides, about 4 minutes.
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### 2
Add bacon, carrot, mushrooms, onions, and garlic to skillet. Sauté for 2 minutes. Push bacon and vegetables to side of skillet. Move chicken to side of skillet.
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### 3
Mix flour, salt, pepper and thyme in a bowl. Blend into drippings. Add broth and wine; mix well. Rearrange chicken and vegetables in skillet. Reduce heat to simmer; cover tightly.
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### 4
Cook for 30 minutes or until chicken is very tender. Skim off excess fat.
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## Make It Quicker
• Use metal tongs to turn the chicken when browning it in the skillet. A fork will pierce the meat, allowing the precious juices to escape.
