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133 There are variations of coq au vin using red wine but I've always use a dry white. I've been making this recipe for years at home and my family always loves it. It's definitely one of the children's comfort foods. We've added it to our fall menus for buffet dinners or in our Gardens Café for lunch. I like to use chicken leg quarters mostly with some breast on the bone. The dark meat is always more flavorful in a braised dish. Serve with a green vegetable or salad and crusty bread. Coq au Vin yield: 6 servings 3 slices of lean bacon 3 tablespoons butter 3 small onions 2 large carrots 6 new potatoes ½ teaspoon salt ½ teaspoon pepper 1 tablespoon olive oil 2 ½ - 3 pounds of chicken 3 tablespoons flour 3 cups chicken stock ¼ cup brandy 1 cup dry white wine or vermouth 1 tablespoon tomato paste ¼ teaspoon thyme 1 bay leaf 1 clove of garlic, minced Portobello mushrooms (optional) Season chicken with salt and pepper. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet, brown chicken pieces (skin side down first), then place in baking pan. Cut onions, carrots, potatoes, and mushrooms (optional) into chunks and brown them in the same skillet. Add flour to skillet with fat stirring until brown (add more oil if needed). Add brandy and flambé. Stir until flame subsides. Add dry white wine or vermouth, tomato paste, thyme, bay leaf, and garlic. Pour mixture over the chicken in baking pan. Add chicken stock if needed for more liquid. Cover tightly. Bake at 350 degrees for 45 minutes. Chicken breasts on bone will take only 30 minutes to bake. Preheat the oven to 350 degrees. Simmer 3 slices of lean bacon in a quart of water for 10 minutes, then drain on a paper towel. In skillet, sauté the bacon pieces in 2 tablespoons of butter, until it is lightly browned. Pour bacon into a roasting pan or Dutch oven. autumn fare

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