Coq Au VIn

After watching Julie and Julia over the Christmas holidays (I was disappointed with the movie) I felt the urge to make Boeuf Bourguignon. When I finally had found a recipe for it on-line, I got discouraged by the amount of time it takes to cook. With the school semester just starting, I had to find something faster to make. Then I remembered seeing a recipe of Coq au Vin in a Coup de Pouce magazine I had at home.  I know it is not Boeuf Bourguignon, but wow, this tastes really good, and it is so easy to make. And plus, this recipe has chicken, which is my favourite meat.

Prep and cook time: 1h20
Serves 4 hungry bellies


Ingredients 

• 2 tablespoons butter (or olive oil)
  
• 9 chicken thighs, cut in half
• 2 carrots, thinly sliced
• 150g white pearl onions
• 1 cup mushrooms, sliced
• 1/2 cup chopped red onions
• 1/2 teaspoon dried thyme
• salt and pepper
  
• 3/4 cup red wine
• 1 1/2 cup chicken broth
• 2 bay leaves
• 3-4 tablespoons tomato paste
• 2 tablespoons parsley, chopped
  

Directions

1. In a large enamelled cast-iron pot (or a regular pot), melt 1 tbsp butter on medium-high heat. Add chicken to pot and cook until browned, about 10 minutes.
2. Remove chicken from pot and set aside.
   
3. Melt remaining butter in pot and reduce heat to medium. Add carrots, pearl onions, chopped onions, mushrooms, thyme, salt and pepper. Cook for 5 minutes or until vegetables are lightly browned.
4. Put chicken back into pot. Pour in red wine, chicken broth, bay leaves, tomato paste and parsley.
5. Bring sauce to a boil, then reduce heat and let simmer for 50-60 minutes, always leaving the lid on.
6. Once ready, the chicken should be tender and the sauce will have thickened. 
7. Serve with basmati rice or potatoes.