Recipe Coq au vin

Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
Coq au Vin...

4 strips bacon, cut into 1-inch pieces
One 3-1/2 pound Chicken,
cut into 8 pieces, skin removed
1/4 cup flour
1 tablespoon olive oil
12 garlic cloves, peeled
1 medium onion, finely chopped
3 carrots, halved lengthwise
and cut into 1-inch lengths
2/3 cup red wine, preferably Beaujolais Nouveau
1 cup chicken broth
1/2 cup canned tomatoes,
chopped, with their juice
1/2 teaspoon dried thyme
1/2 teaspoon salt
Chopped parsley, for garnish

1. In 5-quart Dutch oven cook the bacon over medium heat for about 5 minutes, or until crisp. With slotted spoon, transfer bacon to paper towels to drain.
2. Dredge chicken in flour, shaking off excess. Add oil and heat over medium heat. Add chicken and sauté about 4 minutes per side, or until golden brown. With slotted spoon, transfer chicken to plate.
3. Add garlic and onion to pan and cook about 5 minutes, or until onion is lightly golden. Add carrots and cook about 5 minutes, or until lightly colored. Add wine and cook 5 minutes, or until reduced by half.
4. Add broth, tomatoes with their juice, thyme, and salt, and bring to a boil. Return chicken and bacon to pan and return to a boil.
5. Reduce heat to low, cover, and simmer chicken about 20 minutes, turning pieces midway, or until breast meat is tender Remove breasts; set aside. Continue cooking dark meat about 15 minutes more, or until tender Return breasts to pan and cook about 2 minutes, or just until heated through. Transfer to a serving tureen if desired and garnish with chopped parsley.

but really a good Elk steak is a work of art...
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Oooo...yummy!

 

Yep...what he said.