Coq au Vin

3 tablespoons extra virgin olive oil
2 “minced” garlic cloves
3 “peeled” whole carrots (cut into pieces)
2 whole large chickens (cut into pieces)
1 cup chicken stock
1/2 bottle of a fine red cooking wine
1 “diced” fresh tomato
12 “peeled” small onions
1/2 pound mushrooms (button mushrooms work well)
6 “cooked” bacon slices and cut into bits (lardons)
1 bouquet of fresh herbs, bay leaf, parsley & thyme (bouquet garni)
Fresh ground pepper and salt to taste

Remove the bowl of chicken from the refrigerator, pat it dry, and set it aside. In a large pot (preferably cast iron) or a Dutch oven, sauté the garlic in olive oil. In small batches (don’t overcrowd), brown both sides of the chicken in the pot (add extra olive oil if necessary). Now, add all the marinade, onions, chicken stock, carrots, and bouquet garni to the pot. The pot must be covered and the chicken should simmer until thoroughly cooked (approximately 35- 45 minutes). Lastly, add the lardons and, if necessary, salt and pepper to taste.

Diva Tips:

• This dish is delicious when paired with either potatoes (baby red new potatoes work nicely) or egg noodles.
• Peas are also a great accompaniment to this meal.
• Remember, lardons are salty, which means go light with any added salt.