Coq au vin is just the french way of saying chicken cooked in wine. This is normally red wine, which gives a very dark rich casserole. It is not a difficult or complicated dish and should not be intimidating to make, but is well worth making for a warming winter or fall evening.
1 chicken cut up in to pieces or the equivelant in already cut up chicken
1/4 cup of salt pork or 4 rashers of bacon cut up ( I used pancetta)
1 tablespoon of flour
1/2 a bottle of red wine (something that you would drink but it does not have to be a great wine)
1 sprig of fresh thyme or teaspoon dried
1 bay leaf
1 cup of sliced mushrooms
1 cup of peeled pearl onions
Place the chicken in a frying pan skin side down and brown on both sides, there should be no need to add fat as the chicken skin will provide quite enough on its own.
Remove the chicken and place it in a large casserole dish, then in another frying pan or the cleaned out one already used fry the bacon pieces until crispy and drain on some kitchen paper. Reserve a little of the fat for later.