Serves: 8
Total Calories: 162
Set Global Sun Oven out to preheat
Cook bacon it a Dutch oven until crisp; drain on paper towels and refrigerate. Drain all but 1 tablespoon of the bacon fat from the Dutch oven. Sprinkle chicken with salt and pepper. Brown half the chicken in the bacon fat over medium-high heat, transfer to a plate. Repeat with the remaining chicken.
Add the chopped onions to the Dutch oven and cook until softened; about 3 minutes. Stir in carrot, wine, tomato paste, garlic, thyme, rosemary, and bay leaf. Return chicken to the pot, stirring to coat. Add the mushrooms, frozen onions, and 3/4 cup of the broth. Cover and transfer to GSO. Cook until chicken is fork tender, about 2 hours.
Remove Dutch oven from GSO. Using a slotted spoon transfer the chicken to a serving platter. Cover and keep warm. Whisk together flour and remaining 1/4 cup broth in small bowl until smooth. Stir in 1/4 cup of the hot liquid from the Dutch oven. Stir flour mixture into the Dutch oven. Stirring often, cook over medium-high heat until the mixture thickens. Crumble in the bacon. Discard the bay leaf. Pour the sauce over the Chicken.
This Sun Oven Coq au Vin recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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