Coq au Vin

This recipe takes a couple hours of cooking time but it's definitely worth the wait. I was in too much of a rush to eat to make time for pictures of the final product but the next time I make it I'll be sure to post a picture. Don't be intimidated by having to "butcher" your chicken. It's really pretty easy once you figure out where the joints are located and will save you money in the end. Be sure to get 2 bottles of wine when you're at the store, one for cooking and one for drinking with the meal. It's a sure way to make sure you've got a great pairing!

Ingredients:
1 whole chicken, approx 3 to 4 pounds, cut into 8 pieces
- fine sea salt and freshly ground black pepper
1 tablespoon all-purpose flour plus more for dusting
1/4 cup canola oil
1 slice smoked bacon (optional...but be honest, you're gonna use it)
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced peeled carrot
3 ounces button mushrooms, washed and diced
2 garlic cloves, sliced
1/2 cup brandy
1 750ml bottle dry red wine (I used a Cote du Rhone but there's plenty of options)
1 tablespoon tomato paste
2 thyme sprigs
1 cup reduced chicken stock
egg noodles

Directions

Lay the chicken pieces on a cutting board or baking sheet, then season the chicken with salt and pepper and lightly dust with flour. Heat the canola oil in a heavy stock pot over medium heat. In batches, add the chicken pieces and cook until golden brown and crispy. Turn the chicken pieces over and continue cooking until golden brown. Remove the chicken from the pot and discard all but 1 tablespoon of oil. Cook the bacon int he pot (if using it) until it is crisp. Add the celery, onion, carrot, mushrooms and garlic and cook until the vegetables are lightly caramelized, 5 - 7 minutes.

Deglaze the pan with the brandy and return the browned chicken to the pot. Stir in 1 tablespoon of flour, then the red wine, tomato paste, thyme and chicken stock. Bring the liquid to a boil, then reduce the heat to low and simmer for about 2 hours or until the chicken is very tender and starts falling off the bone.

Carefully transfer the chicken pieces to a bowl and cover to keep warm. Simmer the braising liquid until it is reduced by half and thickened slightly, about 10 minutes. Return the chicken to the sauce and season to taste with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling salted water until tender but still firm to the bite. Drain the noodles and divide them among 4 plates. Top with the chicken and sauce and serve.

Recipe from: Avec Eric: A Culinary Journey with Eric Ripert