Name: Coq au Vin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 2 tablespoons olive oil; 4 ounces bacon or pancetta, diced; 1 (3 to 4-pound) chicken, cut into 8 pieces; Kosher salt and freshly ground black pepper; 1/2 pound carrots, cut diagonally into 1-inch pieces; 1 yellow onion, sliced; 1 teaspoon chopped garlic; 1/4 cup Cognac or brandy; 1/2 bottle (375 ml) dry red wine, such as Burgundy; 1 cup chicken stock; 10 fresh thyme sprigs; 2 tablespoons unsalted butter, at room temperature, divided; 1 1/2 tablespoons all-purpose flour; 1/2 pound frozen small whole onions; 1/2 pound cremini mushrooms, stems removed, thickly sliced

Coq au Vin

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Chicken braised in red wine with bacon, carrots, thyme, pearl onions and mushrooms.

Author: Dorothy Miller
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Ingredients

Scale

2 tablespoons olive oil
4 ounces bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally into 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or brandy
1/2 bottle (375 ml) dry red wine, such as Burgundy
1 cup chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed, thickly sliced

Instructions

Preheat the oven to 325°F (165°C).
Heat the olive oil in a large Dutch oven over medium heat. Cook the bacon until crisp, then remove with a slotted spoon.
Season the chicken with salt and pepper and brown it in the bacon fat in batches until golden on all sides. Set aside.
Add the carrots, onion and garlic and cook until the onion is soft, about 5 minutes.
Return the chicken and bacon to the pot. Add the Cognac and carefully ignite it with a long match. When the flames die down, add the wine, stock and thyme.
Bring to a simmer, cover and transfer to the oven. Cook about 1 hour, until the chicken is tender.
Meanwhile, melt 1 tablespoon butter in a skillet and brown the frozen onions until cooked through. Set aside. Melt the remaining butter and sauté the mushrooms until browned.
Transfer the chicken and vegetables to a serving dish and discard the thyme.
Set the Dutch oven over medium heat, stir the flour into the liquid and cook, stirring, until thickened, about 5 minutes.
Add the onions and mushrooms, heat through and pour the sauce over the chicken.

Notes

A Burgundy or Pinot Noir works well. The dish can be made a day ahead and reheated gently.

Find it online: https://www.receipster.com/coq-au-vin/