Chicken in Red Wine Sauce (Coq Au Vin)

SERVES : 4
PREPARATION TIME : 12 Hours
COOKING TIME : 30 Minutes

INGREDIENTS:
12 Chicken Quarter Legs (medium size with skin)
3 Tbsp Olive Oil
1 tsp Crushed Black Pepper Corns
2 Cups Dry Red Wine
2 Tbsp All Purpose Flour
3 Garlic Cloves (minced)
1 Cup Onions (sliced)
1/2 Cup Celery Sticks (sliced)
1/2 Cup Carrots (sliced)
8 Sprigs Fresh Thyme
4 Bay Leaves
1 tsp Whole Black Pepper Corns
2 Cups Chicken Stocks
2 tsp Unsalted Butter
12 Yukon Gold Creamer Potatoes
12 Pearl Onions
4 Button Mushrooms
1 tsp Chopped Parsley
Salt to taste

PREPARATIONS:
Take a chicken quarter leg, remove skin and debone the leg (care should be taken so that while deboning, the thigh and the leg remain intact and do not cut it through). Debone all the legs same way. Now marinade them with salt, crushed black pepper corns, 1 Tbsp olive oil and the red wine. Roll all the legs into cylindrical shape. Cover and refrigerate them over night.

Remove the chicken from refrigerator and take out the chicken pieces from the marinade. Roll them in the seasoned flour (flour mixed with salt) one by one. Keep aside the marinade.

Peel, wash and keep the potatoes in a bowl of water. Peel, wash the pearl onions. Turn the mushrooms (optional) and keep in a bowl of water.

COOKING:
Heat the remaining olive oil in a large skillet over medium heat. Place dusted chicken legs in the skillet and cook for three minutes on each side. Remove from the skillet.

On the same skillet saute chopped garlic, add onions and saute till light brown. Now add carrots, thyme, whole black pepper corns and bay leaves. Saute for another five to seven minutes. Add chicken stock and the remaining marinade. Cook for ten minutes on low medium heat.

Now slide the sauteed chicken legs into the skillet, cover and cook for approximate eight to ten minutes. When chicken is being cooked, boil the peeled potatoes into salted water and keep aside.

Remove the cooked chicken legs, add unsalted butter to the liquid and stir till all the butter is melted an incorporated. Cook the sauce for one more minute. Strain the red wine sauce in a bowl.

Just before serving heat a small skillet, pour half of the red wine sauce. Add the onions, mushrooms  and cook for a minute. Add the chicken pieces and potatoes. Stir for another minutes. Serve hot topped with red wine sauce and garnish with chopped parsley.