Coq au vin

3 lbs chicken legs, thighs or drumsticks
1 tbsp vegetable oil
6 slices bacon, chopped
2 cups chopped onions
1 cup chopped carrots
2 cloves garlic, minced
8 oz mushrooms, quartered
3 tbsp all-purpose flour
1 ½ cups basic Chicken Stock
1 cup dry sherry or red wine
½ tsp dried marjoram
½ tsp dried thyme leaves
1 bay leaf
2 cups pearl onions (optional)

After freezing/before serving
½ cup chopped fresh parsley
1 tsp salt
¼ tsp freshly ground black pepper

1. Remove the skin from chicken pieces. If using legs, divide into thighs and drumsticks. 


2. In a large saucepan over medium heat, cook oil, bacon, onions, carrots and garlic for 5 minutes or until onion is softened and bacon browned. With slotted spoon, remove vegetables to bowel, leaving behind as much bacon and fat as possible. Add chicken to pan in batches, turning to brown well on all sides.


3. Stir in mushrooms, cook until liquid is released. Stir in onion mixture. Sprinkle with flour; cook, stirring, until it forms a paste. Gradually whisk in stock and sherry and stock. Cook for 3-4 minutes or until thickened. Stir in marjoram, thyme, bay leaf and pearl onions, if using. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally, or until chicken is tender and falling off the bone. Discard bay leaf.


4. Stir in parsley, salt and pepper before serving.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main