Coq Au Vin

Kish's version.. tweeked from a variety of recipes

Coq Au Vin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Good olive oil

  • 4

    oz. good bacon or pancetta, diced

  • 1

    (3-4 lb.) chicken, cut into 8 serving pieces

  • Salt and Pepper

  • 2

    big carrots, cut diagonally into 1 inch pieces

  • 1

    yellow onion, sliced

  • chopped garlic (8 cloves)

  • ¼

    cup Cognac or good brandy

  • ¼

    c cream sherry or marsala

  • ½

    bottle good dry, red wine such as Burgundy

  • 1

    cup chicken stock

  • 1

    bunch fresh thyme sprigs

  • 1

    tsp cocoa powder

  • 2

    tbsp. (¼ stick) unsalted butter, at room temperature, divided

  • tbsp. all-purpose flour

  • ½

    lb. frozen small whole onions

  • ½

    lb. porcini or cremini mushrooms, stems removed and thickly sliced

  • chopped fresh parsley

Directions

Preheat the oven to 275 degrees. Heat 1 tbsp. olive oil kn a large Dutch oven over medium heat. Add the bacon and cook for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside. Add the carrots, onions, 2 tsp. salt, and 2 tsp. pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac and sherry. Put the bacon, chicken and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs and bring to a boil. Cover the pot with a lid and place in the oven for 30-40 minutes, until the chicken is no longer pink. Remove from the oven and place on top of the stove. Mash 1 tbsp. butter and flour together in a small bowl and stir the paste into the stew.(I sometimes omit this step) Add the frozen onions. In a medium saute pan, melt the remaining 1 tbsp. butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Stir in parsley. Season to taste and serve hot!


Nutrition

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