Loading...

Coq au Vin

Coq au Vin

Ingredients
  

  • 4 lb chicken thighs
  • 1 bottle red Burgundy or other dry red wine
  • ¼ lb slab bacon diced
  • 8 oz small white button mushrooms stems trimmed
  • 16 oz frozen pearl onions thawed
  • 2 carrots peeled, cut into ¼-inch coins
  • Salt and pepper
  • 4 tbsp unsalted butter
  • 1 large onion diced
  • 1 celery stalk diced
  • ¼ cup brandy
  • tbsp flour
  • Chicken stock if needed
  • ¼ cup minced flat-leaf parsley
  • 2 tablespoons minced chives
  • 1 cup toasted sourdough croutons

Instructions
 

  • One day prior to cooking, place chicken in large zip-bag, bowl or pot, and submerge in wine. Cover and store in refrigerator.
  • When ready to cook, remove chicken from wine. Reserve liquid. Pat chicken dry. Warm Dutch oven over medium heat. Cook bacon until fat begins to render. Add mushrooms, pearl onions and carrots. Cook until bacon crisps, and vegetables become brown and tender. Transfer to plate. Set aside.
  • Season chicken with salt and pepper. Add to pot and brown on all sides, working in batches, if necessary. Transfer to plate. Set aside.
  • Add 2 tablespoons butter to pot, followed by diced onion and celery. Cook until onion browns. Add brandy, and stir until evaporated. Stir in flour. Pour in reserved wine, scraping browned bits from bottom of pot. Add chicken and bouquet garni. If meat is exposed, add enough stock to cover. Reduce heat to low. Cook, covered, for 1 hour, stirring occasionally.
  • Remove chicken. Strain liquid, and return to pan. Boil sauce until thick enough to coat spoon. Whisk in remaining 2 tablespoons butter. Season with salt and pepper, to taste. Return chicken, bacon and vegetables to pot, and heat through. Serve topped with parsley, chives and croutons. Serves 4.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Copyright © 2024, All rights reserved.