COQ AU VIN INSPIRED BY DONNIE BRASCO

Start by breaking down your chicken into 10 pieces (2 breasts, 2 wings, 2 back pieces, 2 legs, 2 thighs). Once it’s broken down into 10 pieces, dredge your chicken in flour.

Dice up thick cut bacon and start to cook it in a pan over medium high heat with the water. While that is cooking, chop your carrot, celery, garlic, and onion. Set aside.

Once the bacon is cooked, remove from the pan, and then add your chicken, skin side down. Cook until golden brown and crisp, then flip to the other side.

While cooking, drizzle chicken with some E&J Brandy and then VERY CAREFULLY flambé the chicken and then put out the flame by covering with a lid.

Once fire is out, remove chicken and deglaze the pan with chicken broth and dry full bodied red wine. Scrape up all the fond off of the bottom, bring to a simmer and add the chopped onion, chopped carrot, chopped stalk of celery, and chopped cloves of garlic.

Add San Marzano tomatoes. Mix to combine before adding thyme and rosemary. Mix to combine and break up the tomatoes into bite sized pieces.

Add chicken back into pan leaving them half submerged in the braising liquid, along with your cooked chopped bacon. Mix to combine.

After 30 minutes, turn the chicken pieces and then 30 minutes after that, turn again.

Add a pinch of salt. (It’s really just a pinch).

Cook some egg noodles and toss with butter, salt, and pepper.

In a bowl add your egg noodles along with some chicken and broth and top with some freshly chopped parsley.

Serve and enjoy!