Name: Coq au Zin
Yield: Makes 6 servings
Ingredients: 1 cup plus 2 tablespoons all purpose flour; 6 slices bacon, chopped; 1 tablespoon olive oil; 12 chicken thighs (with skin and bones), excess fat trimmed; 3/4 cup chopped shallots (about 4); 3 garlic cloves, minced; 1 pound boiling onions, peeled; 12 ounces crimini mushrooms, quartered (about 5 cups); 2 tablespoons chopped fresh marjoram; 1 750-ml bottle red Zinfandel; 2 cups chicken stock or canned low-salt chicken broth; 2 tablespoons (1/4 stick) butter, room temperature; 1/4 cup chopped fresh chives

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner."

A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Recipe notes

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