Recipe: Chicken with Sherry and Mushrooms (make ahead)

CHICKEN WITH SHERRY AND MUSHROOMS
Adapted form source: Homemaker's Magazine; September, 1998
Makes 4-6 servings

This version of Coq au Vin uses dry sherry for a very smooth flavor. Ideal for a buffet dinner. It's best made a day ahead. Serve with crusty bread for mopping up the delicious juices.

2 slices bacon, chopped
3 large carrots, chopped
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. vegetable oil
2 lbs boneless, skinless chicken thighs
1/4 cup all purpose flour
1 cup chicken stock
1/2 cup dry sherry
1/2 lb mushrooms, sliced
1 tsp dried thyme
1 bay leaf
Salt & Pepper
1/4 cup chopped fresh parsley (for garnish)

In Dutch oven or large, heavy saucepan over medium high heat, cook bacon about 1 minute.

Stir in carrots, onions, and garlic. Cook, covered, about 5 minutes or until onion is softened. Remove vegetables and set aside. Add oil to pan.

Dust chicken lightly with flour and brown on all sides.

Return vegetables to pan. Add stock, sherry, mushrooms, thyme and bay leaf. Bring to boil, reduce heat, cover and simmer stirring occasionally, for 50 to 60 minutes or until chicken is tender. Add salt and pepper to taste; let cook.

Cover and refrigerate for 4 to 24 hours.

About one hour before serving:
Preheat oven to 350 degrees F.

Skim any fat from surface. Transfer to baking dish.

Bake in 350F oven for about 45 minutes or until heated through.

Sprinkle with parsley.