The Lady in Red

Name: The Lady in Red
Ingredients: 1 teaspoon dried thyme; Kosher salt; Freshly ground black pepper; One 5-pound chicken, skinned, cut into parts, with breast cut across into 2 pieces (with optional addition of an extra breast cut in two or a leg and thigh, separated); 1 pound smoky bacon in one piece, cut in half lengthwise and then across into ¼-inch strips; 1¼ pounds white mushrooms, stems removed and sliced across, caps cut into quarters or sixths, depending on size; One 5-pound chicken, skinned, cut into parts, with breast cut across into 2 pieces (with optional addition of an extra breast cut in two or a leg and thigh, separated); 1 pound cippoline or other small onions; 1¼ pounds white mushrooms, stems removed and sliced across, caps cut into quarters or sixths, depending on size; One 6-ounce can tomato paste; 1 pound cippoline or other small onions; 1 bay leaf; ½ bottle red wine; ½ cup minced parsley; 2 cloves garlic, smashed and peeled

Preparation info

Serves
4 to 6
Amply

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is evidently based on coq au vin. However, cocks that require long cooking are hard to come by these days, as are hens. Instead this is adapted for a regular chicken. I think that you will find it rich enough to satisfy. Leftover wine or a half bottle should do nicely. Serve with gluten-free noodles, Garlic Mashed Potatoes, or Acorn Squash Purée.

Ingredients

Drinks
Gluten-free

Ingredients

Method