Poulet au Vin Rouge

See the video here!

Ingredients:

1 chicken separated into pieces

3 slices thick-cut bacon

3 carrots, chopped

3 stalks celery

1 onion, minced

6 cloves garlic, minced

1 bottle dry red wine

2 tablespoons olive oil

½ cup tomato paste

1 quart chicken broth

12 sprigs thyme

6 sprigs rosemary

Kosher salt and freshly ground black pepper

1 bay leaf

1 pound mushrooms

Start by adding the olive oil to a hot 6 quart pot and browning your chicken pieces.  Once brown remove it from the pot and add in your bacon cut into 1/2" pieces. 

Next Next render the fat from the bacon and remove the bacon pieces from the pot.  

Add in your vegetables and garlic, minus the mushrooms, and cook until the onions are translucent.  Once this is done add in 1 1/2 cups of the wine and the tomato paste and bring to a boil.

 Reduce by 50%.

  Now add in the remaining ingredients, excluding the chicken.  Add in four tablespoons of all purpose flour mixed with 1/2 cup of cold water and bring to a boil to thicken.

Add in the chicken and mushrooms.

Place on the grill, uncovered, at 350°F for 2 hours.

Serve over a bed of mashed potatoes or polenta.  Enjoy!