Well guys - last night I pulled out the quart of frozen leftover wine gravy from the Xmas goose & utilized it for an impromptu "Coq au Vin", & it turned out. . . . FANTASTIC!!
I blanched & peeled a small net bag of pearl onions & sauteed them in some extra-virgin olive oil, along with 8 oz. of quartered white button mushrooms & 8 oz. of quartered Cremini mushrooms in a Dutch oven. Transferred all to a bowl. Then diced up 4 slices of turkey bacon & sauteed that in the same pot. Removed bacon to the bowl with the veggies. Added one package of chicken thighs (skin on, bone in), seasoned with salt & pepper, & browned them 5 minutes on each side. Removed to another bowl. Added frozen block of wine gravy to pan & allowed to melt down over medium heat, stirring occasionally. Added veggies & bacon back in, stirred & nestled chicken thighs in on top. Baked in a 350-degree oven for 40 minutes to finish cooking & served on a bed of egg noodles with a side of organic baby carrots tossed with butter & fresh tarragon.
What a wonderful way to make use of yet another Xmas leftover. That one goose gave us Xmas dinner, leftover Xmas dinner, New Year's Day Cassoulet, leftover New Year's Day Cassoulet, & now a nice Coq au Vin.