Coq Au Vin (Ina Garten)

By á-122

Ingredients

• 2 T. olive oil
• 4 oz. bacon or pancetta
• 1 (3 - 4 lb. chicken) cut in eighths)
• salt and pepper
• 8 to 10 ounces mushrooms, rinsed and halved
• 1/2 lb. carrots, cut diagonally in 1 inch pieces
• 1 t. garlic, peeled and minced
• 1 large sweet onion chopped
• 1/2 bottle red wine
• 1/4 c. Brandy
• 1 c. chicken broth
• 10 sprigs thyme
• 2 T. unsalted butter, at room temperature divided
• 1 1/2 T. flour

Preparation

Step 1

1. Preheat oven to 250 degrees.
2. Heat olive oil in a large cast iron dutch oven over medium heat. Add the bacon or pancetta and cook until lightly browned. Transfer to a large plate.
2. Pat dry the chicken pieces and season with salt and pepper.
3. Brown the chicken in the pan, 4 to 5 minutes per side. Transfer to the plate with the bacon.
4. Add the carrots, mushrooms, onions , 1 T. butter, 2 t. salt, and 1 t. pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally until the onions are slightly browned. Add the garlic and cook for 1 more minute. Add the brandy and put the bacon and chicken in the pan.
5. Add the wine, chicken broth and thyme into the pan and bring to a simmer.
and cook over high heat for about 8 minutes.
6. Cover the pot and place in the oven for 30 minutes. Remove and place on stove.
7. Mash 1 T. butter and the flour and stir into the stew, Cook for another 10 minutes.