Add the dissolved Glace de Poulet Gold (or Chicken Stock) and wine and bring to a soft boil. Sprinkle the flour over the vegetables, stirring softly, for 1 minute longer.Add the remaining butter and the mushrooms and cook for an additional 5 minutes. Stir in the shallots and garlic and cook 3-4 minutes longer. Add the prepared carrots and the onions to the pot (you may want to add 1 Tbs of butter at this point depending on how sticky your pot is), season the carrots and onions with SPOG or salt and pepper, and cook, stirring occasionally, over medium-low heat on the stove top until they begin to brown.Remove the chicken from the pot and set aside. Depending on your pot you will need to do this a couple of batches. Brown both sides of the chicken in the pot (add some grapeseed or olive oil, if you do not have enough bacon drippings). Season the chicken with a light coat of SPOG or salt and pepper on both sides.Scoop out bacon so you can brown the chicken in the bacon drippings. When it is crisp and browned, remove it from the pot. Cook the bacon in a large heavy bottom pot over medium heat on the stove top.1-2 Tbs of Fresh Parsley chopped for garnish.2 sprigs of Fresh Thyme (or 2 teaspoons of dried thyme).1 ½ – 2 cups of Dry Red Wine (Burgundy, Merlot or Pinot Noir).5 – 1 oz of More Than Gourmet Glace de Poulet Gold dissolved into 1 cups of hot water (substitute 1 cup of chicken stock).½ Lb pound of Mushrooms, quartered (if you like mushrooms, add more).1 Whole Yellow Onion, chucked or 15-20 pealed Pearl Onions.1 Lb Raw Carrots, cut into diagonal 1inch pieces (*we love the carrots, so we add more).1 1/2 Whole Chickens (apx 3-4 lb), cut up into pieces (substitute for 3-4 Lb of Boneless Skinless Chicken breast).Snider’s SPOG seasoning or Salt and Pepper.1/3 – 1/2 Lb of Applewood Thick Bacon, cut into 1/2 -inch strips.To cut down on prep time you can cut the vegetables the night before. If you’re not a mushroom fan, leave the mushrooms whole, to avoid eating them (or don’t add them). If you like wine-soaked carrots, add more carrots. Preparing Coq au Vin is meant to be a creative experience and eating it a joyful one. You don’t have to be precise with measurements, in fact we suggest that you aren’t. As with most European Dishes you let the ingredients do the talking as they blend together. A Classic French Dish, Coq au Vin, is rich with bold flavors and is a perfect dish when wanting to impress on a special evening.
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