Coq au Vin with Sun Dried Plums for a Maine Crowd

This is a classic French stew perfect for a crowd. This serves six, though I doubled the recipe in two Dutch ovens for a family crowd when visiting in Maine.

6 chicken thighs

6 chicken drum sticks

10 oz fresh mushrooms, thickly sliced

18 sun dried plums (prunes)

4 cups red wine

8 oz tomato sauce

2 Tbsp fresh thyme leaves

1 Tbsp fresh rosemary leaves, minced

2 cloves garlic, minced

1 cup cream sherry, brandy or Madera wine

Brown the chicken in batches in a dash of olive oil in a large pot or Dutch oven. When chicken is browned, set aside. Add mushrooms to Dutch oven and cook until they release what water they will. Brown the mushrooms a bit and then add the garlic, thyme and rosemary.

Cook another 2-3 minutes.

Return the chicken and any accumulated juices to the pot and add the plums, wine and tomato sauce.

Salt and pepper to taste.

Bring to a gentle boil, and stir gently. Reduce to a simmer and cook for about half an hour, stirring gently every once in a while. Add the sherry and cook another 20-30 minutes until the chicken is fully cooked through and the sauce has developed a rich flavor.

Serve with rice. Serves 6.

Cook's Note: My mother, who taught me how to make this dish always told me to make it the day before. Coq au vin certainly is especially good the day after. So if you can, make it the day before and gently reheat; talk about great leftovers!

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