This recipe from the April 2015 issue of Food and Wine is definitely dinner party-worthy. You can use chicken drumsticks or drums and thighs. Brown the chicken, sauté bacon, vegetables and mushrooms, add wine and thyme and simmer for about 90 minutes. Serve with mashed potatoes or egg noodles

Avoiding Additives and Preservatives

Canola oil can contain artificial ingredients, so check the label. Use bacon preserved with celery salt, not nitrites. I used a red wine from Frogpond Farm that has a sulfite level lower than 10 parts per million. Imagine organic brand chicken stock is additive free.

Brown the chicken legs

Saute the bacon and vegetables

Remove the chicken while you thicken the sauce

Add the chicken back in to reheat

Chicken Legs Coq au Vin

Ingredients:

8 chicken drumsticks (2 pounds/1 kg)

Kosher salt

Pepper

3 tablespoons (45 ml) all-purpose flour

2 tablespoons (30 ml) canola oil

1 slice of bacon, chopped (optional)

½ cup (125 ml) finely chopped carrot

½ cup (125 ml) finely chopped onion

½ cup (125 ml) finely chopped celery

1½ cups (375 ml) chopped mushrooms (3 ounces)

2 garlic cloves, thinly sliced

½ cup (125 ml) brandy

1 tablespoon (15 ml) tomato paste

1 bottle dry red wine

1 cup (250 ml) chicken stock

2 thyme sprigs, plus chopped thyme for garnish

Preparation:

Season the chicken with salt and pepper and dust all over with 2 tablespoons (30 ml) of the flour. In a large cast-iron casserole, heat the oil. Add the chicken and cook over moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate.

Add the bacon to the casserole and cook until crisp, 1 to 2 minutes. Add the carrot, onion, celery, mushrooms and garlic and cook over moderate heat, stirring, until golden, about 5 minutes. Stir in the brandy and cook until reduced by half, 1 minute. Stir in the tomato paste and the remaining 1 tablespoon (15 ml) of flour until incorporated. Add the wine, stock and thyme sprigs; bring to a boil. Return the chicken to the pot and bring to a simmer. Cover and cook over low heat, turning the chicken occasionally, until very tender, about 1 ½ hours. Transfer the chicken to a plate.

Simmer the sauce until thickened and reduced by half, about 10 minutes. Season with salt and pepper and discard the thyme sprigs. Return the chicken to the sauce and heat through. Garnish with chopped thyme and serve. Serves 4. Make ahead: The coq au vin can be refrigerated for 3 days.

From the April 2015 issue of Food and Wine