HEARTY COQ AU VIN
MAKES 8 SERVINGS
Here’s a delicious French style chicken dish that lends itself well to lots of savory mushrooms. The hearty flavours of smoky bacon, onions, and garlic are mouth-watering. Serve with crusty bread, fluffy mashed potatoes, or noodles.

3 slices bacon
2 Tbsp. (25 mL) canola oil
10 oz (284 mL) can Money’s Mushrooms, Sliced, drained
2 onions, coarsely chopped
2 large garlic cloves, minced
3 lb. (1.5 kg) chicken pieces, skinned
¼ c. (50 mL) all purpose flour
1 c. (250 mL) dry or sparkling white wine
1 c. (250 mL) chicken stock
10 oz. (284 mL) can Money’s Mushrooms, Whole, drained
1 bay leaf
1 tsp. (5 mL) each of dried thyme leaves and salt
¼ tsp. (1 mL) freshly ground black pepper, or to taste
½ lb. (250 mL) fresh green beans, trimmed and halved
1 Tbsp. (15 mL) fresh minced parsley

Cook bacon in a large, heavy bottomed skillet or Dutch oven until crisp. Remove and set aside. Drain off fat from pan and wipe clean. Add a tablespoon (15 mL) of oil to pan. Add sliced mushrooms, onions, and garlic and sauté over medium heat until mushrooms are golden and onion is soft. Transfer to a separate dish and set aside. Cut serving size pieces of chicken in half and roll in flour. Add remaining tablespoon of oil to pan and brown chicken pieces in batches over medium-high heat until golden on all sides, about 12 minutes. Add a little extra oil if needed. Remove to a plate. Stir in remaining flour until crumbly. Gradually stir in wine and stock until smooth. Return sliced mushrooms, onions, and garlic to pan along with whole mushrooms, bay leaf, and seasonings. Bring to a boil. Cook for a minute to slightly thicken.  Return chicken to pan along with any juices that may have accumulated on the plate. Immerse chicken into juices. Cover and simmer for 20 minutes. Uncover and stir in fresh beans. Cover and continue to simmer for 20 more minutes. Chicken is done when juices run clear and beans are tender but still crisp. Discard bay leaf. Crumble bacon and sprinkle over top along with minced parsley.