Coq Au Vin

12 oz. package of pearl onions

12 oz. Portobello Mushrooms

1 cup of Mirin (cooking wine)

4 cups of chicken stock

1 large yellow onion

7 cloves garlic

½ cup chopped parsley

1 Tbsp. dried oregano

1 Tbsp. paprika

5 carrots, diced

6 Tbsp. olive oil

1-picnic pack of chicken

2 pcs of bacon (optional)

In a heavy pot, place olive oil, chopped onion and garlic. Saute for 5 min on medium heat. Add mushrooms (bacon optional as an add in here as well) and continue to cook for 10 more minutes. Remove to a separate dish.

 

To the same pan (now empty) add chicken in a single layer, fat side down (even healthier option, remove the chicken skin and brown chicken without skin on) until browned, flip and remove to a separate plate. Add the rest of the chicken (drums) and repeat. When the drums are lightly browned, add the  mirin and the onion mixture you set aside earlier. Top with remaining chicken, carrots, parsley, all seasonings and chicken stock.

 

Bring to a boil. Cover and place covered pot in the oven at 350 degrees for 80 minutes.

 

Serve over wild rice or quinoa.

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