Coq au Vin
Coq au Vin is a one another one of those French classics, like Beef Bourguignon, that is designed to elevate simple ingredients into a flavorful plate fit for a king. Most of the recipes you see today are variations on the simplified recipe made popular by cooking celebrity, Julia Child.
Ingredients
- 4 oz bacon or pancetta, diced
- 1 chicken cut into 8ths
- 1/2 lb carrot cut diagonally in 1-inch pieces
- 1 yellow onion sliced
- 1 tsp garlic chopped, about 2 medium cloves
- 1/4 cup cognac or other high quality brandy
- 375 ml red wine preferably Burgundy, 1/2 bottle
- 1 cup chicken stock
- 10 springs thyme
- 2 tbsp unsalted butter at room temperature
- 1 1/2 tbsp all-purpose flour
- 1/2 lb pearl onion frozen
- 1/2 lb mushrooms preferably cremini or Portobello, stems removed and thickly sliced
- 2 tbsp olive oil
- salt
Instructions
- Preheat the oven to 250 F (122 C).
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan 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 put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer.
- Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of 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. Season to taste. Serve hot.
Notes
Coq au Vin:
1. Is a one another one of those French classics, like Beef Bourguignon, that is designed to elevate simple ingredients into a flavorful plate fit for a king. Most of the recipes you see today are variations on the simplified recipe made popular by cooking celebrity, Julia Child.
2. The archives indicate that a “well past his prime” rooster was typically utilized in making the dish, pre-Julia, but since most of us don’t have a rooster in the back yard Ms. Child no doubt felt that a hen purchased from the market would suffice.
3. To elevate the dish to an even higher level put the chicken pieces in a plastic bag with the wine and allow the bird to marinate overnight in the refrigerator. Don’t be alarmed if the color of the bird turns to a deep purple. That’s just part of the process. It will taste all the better because of that new hue.
4. The dish can be made a day ahead (and in fact, is probably better if prepared that way). After refrigeration, remove any solidified fat, and very-slowly reheat over the lowest temperature until just warm enough to serve. Serve over noodles, rice or just in a very pretty bowl with some butter French bread.
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