Coq au Vin

Total time: 1 hour 30 minutes plus marinating
     Chicken in red wine.  Traditionally this would use a rooster (rather than a hen) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor).  Without the skin the flavors get deeper into the meat and we eliminate a lot of the fat. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this.  Not expensive, but drinkable. Do not use 'cooking wine'.  The secret to this dish is the cocoa - it gives an amazing richness and depth of flavor.

 Ingredients:

• 4 chicken thighs, boneless, skinless
• 2 chicken breasts, boneless, skinless
• OR  1 whole chicken, cut up
• 1 onion
• 1 carrot
• 3 cloves garlic, peeled
• 1 bouquet garni - or 1 bay leaf, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp parsley
• 1 bottle (.75L) red wine
• 1 tbs olive oil
• 3 slices bacon, 100gr, 3.5oz
• 4oz mushrooms, 125gr, 4oz
• 6 - 8 shallots  (the recipe calls for pearl onions but I normally have to buy a huge bag to get the few I want, so I often use shallots..   Plus I like the taste better)
• 1 chicken stock cube or 1 tsp granular or paste chicken base, optional
• pinch of nutmeg
• 1 tbs pure cocoa   not a 'hot chocolate' mix
• 2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (you may not use it all)

 Instructions:

• To marinate: 
• Roughly chop the onion and carrot. 
• Smash the garlic lightly. 
• Put the chicken, onion, carrot, garlic and bouquet garni in a deep bowl. 
• Pour the wine over and refrigerate at least 4 hours or overnight. 
• To cook the chicken: 
• Remove chicken from marinade and drain well (over marinade). 
• Reserve marinade. 
• Heat oil in heavy, deep pot over medium-high heat.  Brown chicken on all sides, a few pieces at time, about 10 minutes. 
• Return all chicken to pan and pour over reserved marinade and vegetables. 
• Add nutmeg and chicken base (if using). 
• Cover, bring to a simmer, reduce heat and simmer for an hour.
• To cook the vegetables:  
• Clean mushrooms and shallots, leaving shallots and small mushrooms whole; slice large mushrooms in half. 
• In nonstick skillet sauté bacon until crisp. 
• Remove and crumble (don't eat!) 
• Add shallots to pan with 2 tbs water, cover and cook for 10 minutes. 
• Uncover and cook off liquid. 
• Add mushrooms to skillet and sauté over medium heat until both are nicely browned on all sides about 15 minutes. 
• When done, cover until time to add to chicken.
• To finish:  
• Remove chicken from pan and cover to keep warm. 
• Strain sauce, discarding solids. 
• Return sauce to pan removing 1/2 cup.  Bring sauce to a boil over medium heat. 
• Put cocoa into a small bowl.  Slowly whisk in 1/2 cup reserved sauce. 
• Slowly whisk cocoa mixture into simmering sauce.  Continue whisking until it returns to a boil.  Reduce heat to a simmer and allow to reduce slightly, about 5 minutes. 
• Dissolve cornstarch in water.   Use to thicken sauce to desired consistency if needed. (The cocoa will thicken it slightly.)  I used about half - the sauce is supposed to be a bit thick but not gluey. 
• Return chicken to pan along with mushrooms, shallots and bacon.  Allow to heat through over low heat, 10 - 15 minutes. 
• Arrange chicken, mushrooms and shallots on a small platter.  Spoon some sauce over and serve the rest on the side.