Coq Au Vin

Directions

1. 1
   Preheat oven to 350°. Sprinkle salt and pepper over chicken. Cook 3 chicken leg quarters in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 5 minutes on each side or until browned. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 3 chicken leg quarters.
2. 2
   Cook bacon in Dutch oven over medium heat 4 minutes on each side or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Saute mushrooms and next 2 ingredients in drippings over medium-high heat 6 minutes or until browned. Stir in garlic; saute 1 minute. Stir in tomato paste and 1 cup wine; cook over medium-high heat, stirring often, 2 minutes. Add remaining 2 cups wine, and bring mixture to a boil. Boil, stirring occasionally, about 5 minutes or until reduced by half.
3. 3
   Add chicken and bacon to mushroom mixture in Dutch oven. Add broth and next 3 ingredients; bring mixture to a simmer. Place a piece of parchment paper directly on chicken mixture, and cover Dutch oven with a tight-fitting lid.
4. 4
   Bake at 350° for 1 1/2 hours or until meat pulls away from bone. Let chicken stand in Dutch oven, covered with parchment and lid, at room temperature 30 minutes. Discard parchment paper.
5. 5
   Preheat broiler with oven rack 7 inches from heat. Remove chicken from Dutch oven, reserving vegetables and cooking liquid in Dutch oven. Place chicken on a lightly greased wire rack in a broiler pan.
6. 6
   Broil chicken 2 minutes or until skin is crisp and golden brown. Transfer chicken to a serving platter; cover with aluminum foil. Skim fat from cooking liquid. Discard herb sprigs. Bring cooking liquid to a simmer over medium-high heat, stirring occasionally. Remove from heat. Add butter, and whisk until butter is melted and sauce is smooth. Serve sauce with chicken.