Le Vrai Coq au Vin

Le Vrai Coq au Vin (Anne Cusack, Los Angeles Times)


Total time: 2 1/2 hours, plus marinating time

Servings: 6 to 8

Note: Adapted from "The Country Cooking of France"

1 onion, sliced

1 carrot, sliced

2 celery stalks, sliced

3 garlic cloves, divided

1 teaspoon peppercorns

1 (750-ml) bottle red wine

Salt and black pepper

5 to 6 pounds chicken legs and thighs

1 tablespoon olive oil

1 (6-ounce) piece of lean smoked bacon, or thick-sliced bacon

1 tablespoon vegetable oil

3 tablespoons flour

2 cups chicken broth, more if needed

2 shallots, chopped

1 large bouquet garni of 2 bay leaves, 4 sprigs thyme and 5 to 6 stalks parsley tied together with kitchen twine