my entree is glowing! (recipe: Coq Au Vin)

I had to giggle when I peeked at the photos of my latest entree. The sauce is so rich, so bright I thought it just might glow in the dark!

My primary goal in preparing dish after dish is, of course, producing glowing smiles and receiving glowing reviews. I came across this particular dish in Martha Stewart's latest magazine (OCT 2007). I have been craving the opportunity to try something new, and this recipe appealed for two reasons. First, it had that restaurant quality appeal: meat-falling-off-the-bone served in a pool of hearty sauce, served with bread or potatoes to sop up all that fabulous sauce... And not that I needed a second reason to try this recipe, but I loved the idea that once it all landed in the pot, it went into the oven for an hour, while my feet found a stool for propping and my hand found a glass for swirling... and all the while the meal would be productively cooking in the oven.

Oh, and my family liked it too. I guess that is a third reason that makes this recipe worthwhile?

Coq Au Vin(apparently, the ability to pronounce this recipe has nothing to do with ability to produce it---at least not in my kitchen!)

8 chicken thighs 2 cups red wine (I used Merlot, the recipe called for Cabernet) 8 oz. slab bacon, cut in 1/2 inch dice 3 T olive oil, if needed 1 medium onion, chopped 8 cloves garlic, minced 10 white pearl onions, peeled 1/2 pound small cremini mushrooms 3 T flour 1 T tomato paste 2 T cognac 1 chicken liver, minced 2 bay leaves 5 sprigs fresh thyme (small bundle, tied)

Place chicken and wine in ziploc bag in fridge; marinate 4 hours or overnight. Preheat oven to 325; remove chicken, reserving wine. Pat chicken dry, season with salt and pepper. Cook bacon in Dutch oven over medium low heat until crisp: 20 minutes. Remove bacon, leave drippings in pot. It should be about 3 T; add olive oil if needed. Raise heat to medium high. Cook chicken 4-5 minutes per side. Remove chicken; add onion to pot and cook 4-5 minutes. Add garlic, cooking 2 minutes; add pearl onions and mushrooms and cook 3-4 minutes. Stir in flour and paste; cook 2 minutes. Add Cognac and cook 1 minute. Add bacon, chicken and wine back to pot. Add liver and herbs. Bring to simmer, cover and place in oven for 45-60 minutes. Discard herbs, skim off fat, serve.

Great idea: serve with smashed potatoes, big chunks of rustic bread and a robust red wine. Take note of glowing faces all around.