Creamy Coq au Vin Recipe

[ { "@type": "HowToStep", "text": "Preheat the oven to 350 degrees F. Lower the oven rack to make room for a large dutch oven. Prep all the vegetables. Then set a large 6-8 quart dutch oven on the stovetop over medium heat." }, { "@type": "HowToStep", "text": "Add the chopped bacon, and cook until brown, stirring occasionally. Then add the onions and garlic, and soften for 3-4 minutes. Push the onions to the side of the pot and add the chicken pieces, skin-side-down. " }, { "@type": "HowToStep", "text": "Sprinkle the flour over the chicken, along with 2 teaspoons salt and 1/2 teaspoon black pepper. Move the chicken around the dutch oven, flipping to brown each piece on both sides. " }, { "@type": "HowToStep", "text": "Pour the wine into the pot and scrape the bottom to deglaze. Add in the brandy, mushrooms, carrots, pearl onions, thyme, rosemary, and bay leaf. (Sometimes I tie the fresh herbs in a little boutique to make them easier to remove later... a bouquet garni.)" }, { "@type": "HowToStep", "text": "Cover the dutch oven and place it in the oven for 1 1/2 to 2 hours, until the chicken and carrots are very soft. " }, { "@type": "HowToStep", "text": "Open the dutch oven. Remove the bay leaf and herb sprigs. Then stir in the heavy cream. Taste, then salt and pepper as needed." } ]