Time: 6:00 PM 2010-03-01 Duration: 1 hour Easy Coq Au Vin Ingredients: 1/2cup all-purpose flour 1-1/4teaspoons salt 3/4teaspoon black pepper 3-1/2pounds chicken pieces 2tablespoons butter or margarine 8ounces mushrooms, cut in half if large 4cloves garlic, minced 3/4cup chicken broth 3/4cup dry red wine 2teaspoons dried thyme leaves 1-1/2pounds red potatoes, quartered 2cups frozen pearl onions (about 8 ounces) Chopped fresh parsley (optional) Preparation: 1.Preheat oven to 350°F. 2.Combine flour, salt and pepper in large resealable food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture. 3.Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces. 4.Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid. 5.Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with fresh parsley. Pair with our March Wine of the Month, the 2008 Grayson Cellars Merlot($11.99 per bottle)!