Carré coq au vin

Ingredients

• 4 skinless chicken thighs
• 30 mL (2 tbsp.) flour
• Salt and pepper, to taste
• 30 mL (2 tbsp.) duck fat
• 2 garlic cloves, finely chopped
• 250 mL (1 cup) red wine
• 1 sachet (35 g) commercial demi-glace sauce, reconstituted
• 1 bouquet garni, made from 1 stalk of celery with the leaves, parsley, thyme and 2 bay leaves
• 2 carrots, cubed
• 500 mL (2 cups) trimmed red and white pearl onions
• 250 g (1 pkg.) mushrooms, halved

Preparation

1. Preheat oven to 180ºC (350ºF). Place flour in a freezer bag. Add salt and pepper to taste. Place chicken thighs in bag and seal shut. Shake to coat meat well with flour mixture, and then transfer chicken thighs to plate, shaking off excess flour. Reserve. Heat duck fat in a large saucepan over medium-high heat, and cook chicken thighs for 2 minutes per side, or until golden. Add garlic, red wine, demiglace sauce and bouquet garni. Bring to a boil; cover and place in the oven. Bake for 30 minutes.
2. Add carrots, onions and mushrooms. Continue cooking for 30 minutes, or until chicken pulls apart easily with a fork, and vegetables are cooked but still slightly crisp. Serve with mashed potatoes. * To make a bouquet garni, place several sprigs of parsley, one or two thyme branches and a bay leaf on a stalk of celery. Tie in place with string.