Coq au vin, sort of
The new CI has a recipe for "simplified" coq au vin, the crux of the quickness being to concentrate the wine first. Well, it is a good recipe. I was drawn to it also since that is what you do for the first step of the Lamb you can eat with a spoon--reduce the wine.
So, I simmered the wine and stock. GOOD stuff.
Fried bacon. Browned the chicken parts in the bacon grease. Didn't have any pearl onions so put a bag of little carrots and 8 oz. of mushrooms in the pan and sauteed a bit. I didn't have the pearl onions--hence the sort of. Put the chicken back in and the wine-stock (bottle of cab and 2-3C broth, reduced to half). Added some garlic and roasted tomato sauce. Baked for an hour at 300*. They said to simmer 30 minutes on stove and that would do too.
This was a keeper. Served with boiled new potatoes and my newest loaf of bread. The sauce is TDF. Lots left. It will make another batch with a little more wine/stock.