Anyone have a recipe for coq au vin?

[Tara K]

Every time I try to make it, it turns out purple!

[MzsL]

Coq au Vin - Serves 6 to 86 large chicken legs with thighs, separated, skin on and knuckles removed1 large yellow onion, cut into 1/2-inch dice1 large carrot, cut into 1/2-inch dice2 celery stalks, cut into medium dice1 head garlic, halved horizontally1 bottle red wine1 bouquet garni (parsley, thyme, bay leaf, and peppercorns wrapped in a leek and tied)Coarse salt and freshly ground pepper1/4 cup olive oil3 tablespoons tomato paste3 tablespoons all-purpose flour3 cups Veal Stock1 pint pearl onions, peeled1/2 pound smoked slab bacon, diced1 pound small white mushrooms3 tablespoons chopped fresh flat-leaf parsley 1. In a large bowl, combine the legs, onion, carrot, celery, garlic, wine, and bouquet garni. Cover with plastic wrap, and refrigerate for 1 to 2 days. Drain, reserving liquid, and separating the chicken from the vegetables. Season chicken with salt and pepper. 2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat, until it begins to smoke. Working in batches so as not to crowd the pan, add the chicken, and brown, about 8 minutes per side. Between batches discard oil, heating fresh for each batch. 3. Reduce heat to medium, and add reserved vegetables. Cook until softened, and beginning to brown, 5 to 8 minutes. Stir in tomato paste, and cook for 2 minutes. Add flour, and cook, stirring, for 2 minutes more. Stir in reserved marinade, scraping up any browned bits from the bottom of the pan. Bring to a boil, and cook until reduced by half, 15 to 20 minutes. 4. Add the browned chicken, stock, and return to a boil. Reduce to a simmer, and cook until legs are tender, about 1 hour more. 5. Meanwhile, prepare remaining ingredients. Bring a medium pot of water to a boil. Add the pearl onions and cook until tender, 5 to 10 minutes. Strain, and set aside. 6. In a large skillet, cook the bacon over medium heat until brown, about 10 minutes. Using a slotted spoon, remove to a paper towel–lined plate to drain; set aside. Add the mushrooms, and cook, stirring frequently, until brown, about 5 minutes. Remove with a slotted spoon; set aside. To the same pan, add the pearl onions, and cook until brown, about 5 minutes. Remove, and set aside. 7. Remove the legs from the braising liquid; set aside. Strain the liquid, discarding solids. Return to Dutch oven, and bring to a strong simmer, skimming, as necessary. Add the legs, along with the reserved bacon, onions, and mushrooms, simmer until heated through, about 15 minutes more. Just before serving, stir in the parsley.