T’s Coq Au Vin

6 boneless, skinless chicken breast halves, cut in thirds
5 whole minced garlic cloves
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon dried thyme

3 bay leaves

1 teaspoon marjoram

1 teaspoon paprika
Burgundy, or other dry red wine (enough to submerge chicken in)
2 Tablespoons Olive Oil

1 Tablespoon Olive Oil
5 small white onions, peeled and cut in halves
2 portabella mushroom tops

5 slices bacon, diced – or slices of salted pork, or ham

8 small new potatoes, cleaned and cut in halves

½ cup water
Cilantro, freshly chopped

Place the peppercorns, herbs and all the vegetables (only 3 of the garlic cloves) in a non-reactive bowl or large plastic bag, add the chicken to the vegetables and pour in the wine. If using a bowl, make sure the

the pearl onions and sauté until golden brown then add the remaining garlic cloves and sauté until fragrant. Add the mushrooms and ham and sauté for 2 minutes, add potatoes, water and remaining marinade. Lower to a simmer and cook for 1 hour.