Coq au Vin

Coq au Vin

3-4 boneless chicken thighs, cut in half or quarters
3 strips of bacon cut into small pieces
1 small onion chopped medium fine
1 tablespoon olive oil
4 whole thin carrots cut crosswise on the diagonal
8 ounces button mushrooms quartered
8 ounces pearl onions, skins removed

32 ounces of vegetable stock

1/4 cup brandy
1/2 bottle of red wine, burgundy, merlot, or cabernet
2 tablespoons butter
1 teaspoon ground thyme or fresh sprigs if you can fine them
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large stock pot, sauté bacon and chopped onion till onion is soft. Set aside. Add olive oil to pot and brown the chicken thighs on both sides. Set aside. Add vegetable stock, wine, brandy, carrots, and pearl onions to pot. Precut packaged carrots are too tough for my liking. Cook till carrots and pearl onions are soft. Add browned chicken to pot and cook for 15 minutes. Next add mushrooms, and butter. Cook till mushrooms are soft and cooked down. Remove thyme sprigs if you've used them whole. Serve over polenta, pasta, or mashed potatoes. You'll want something to soak up all that delicious broth. There will be left overs in our house since it's just the two of us.