Single guy chef

Coq au vin = chicken in wine.

Sounds fancy and indeed the recipes can be pretty elaborate. However, being the single guy chef (will I get as famous as the Swedish chef?), I have to simplify things.

Marinating chicken overnight in refrigerator:
4 pounds of chicken
2 T olive oil
6-12 black peppercorns
Liberal sprinkling of garlic powder
Liberal sprinkling of onion powder
1/2 bottle Pinot Noir

Prepare vegetables:
4 stalks celery chopped
3 carrots chopped
1/2 - 3/4 pounds mushrooms sliced
12-16 pearl onions

Cooking chicken:
1 T olive oil
2 shallots chopped
2 garlic cloves chopped
4 T thyme
4 T parsley
2 bay leaf
Saute a few minutes
8 slices of bacon
Saute a few minutes
Use slotted spoon to place wine marinated chicken into pot
Cook about 10-15 minutes
Add the wine marinade
Cook about 10-15 minutes
Use slotted spoon to remove chicken
Cook celery and carrot 5-10 minutes
Use slotted spoon to remove vegetables
Add 1-2 cans chicken broth and simmer to reduce the broth and wine marinade

I have no idea how much reduction should take place! Probably about to 1/4 to 1/2 the volume.
I skim off some of the fat that rises to the surface as there is LOTS!

Add back the chicken and cook 5-10 minutes
Add in the vegetables and cook a few minutes
Add the pearl onions and mushrooms and cook a few minutes

Thicken sauce with 3 T flour

Bon Appetit!

UPDATE: Forgot to mention, the amount of wine used can vary to personal taste: some like more, some like less. Also, the type of red wine can vary. I'm told that Pinot Noir is a light to medium-bodied wine. I'm sure those who like a more intense experience could use a more hearty red like a Syrah. If you try out the recipe, would love to hear back via the comments section! Enjoy!