Coq au Vin
By sdubbs
There is nothing quite as wonderful as Coq au Vin served in autumn or winter with a glass of Burgundy. The origin of this recipe is the many regions all over France where wine is made and each region makes it’s own version with its terroir wines. Therefore it is ideal to use the same kind of wine in the recipe that you will be drinking at dinner. While this recipe is— the long way, you will be rewarded and enticed by its rich flavours.
- 6
Ingredients
- Ingredients:
- 2 chickens
- Fresh thyme
- Bay leaves
- 4 cloves of garlic
- 1 large onion
- Parsley
- 2 bottles of burgundy red wine
- 1 stick butter
- 20 pearl onions
- 20 button mushrooms
- 1 c smoked bacon- thick cut
Preparation
Step 1
Cut each chicken into 8 pieces.
Finely dice the onion and mince the garlic.
In a deep large pot, add the chicken pieces with 3 sprigs of thyme and 2 bay leaves. Add the onion and garlic and 2 bottles wine and let marinate covered for two days in the fridge.
After two days remove the chicken pieces and pad dry. Sauté in butter all the chicken pieces until they are golden brown on all sides over medium heat, careful not to crowd them (in two or three batches). Return the browned chicken to the pot with the wine marinade and bring to a boil. Cover and simmer over low heat, for 25-30 minutes.
Remove the chicken pieces and set aside.
Strain the wine marinade to remove all the bits and herbs and return the marinade back to the pot.
Meanwhile, cut the bacon into pieces and sauté them, remove the fat. Now sauté the pearl onions and the button mushrooms in butter.
Add the bacon, the pearl onions and the button mushrooms to the wine marinade along with the chicken pieces. Bring to a boil and simmer until the marinade becomes a thickened sauce (20-30 minutes). Taste and salt if needed.
To serve for a large group, place the chicken pieces in a large oval platter, and decorate with the pearl onions and mushrooms on top.