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Author Notes: Coq au Vin... the classic French recipe. It's comfort in a bowl. —mtlabor
- 1 whole chicken, broken down into 8 pieces
- flour as needed, for dredging
- salt and pepper, to taste
- 2 tablespoons unsalted butter
- 4 tablespoons brandy
- bouquet garni (4 inch carrot stick, 4 inch leek (split it half), 1 sprig of thyme, 1 bay leaf)
- 3 garlic cloves, peeled and crushed
- 1 cup red wine
- 2 cups chicken stock
- 2 pieces bacon, chopped into 1/4 inch pieces
- 18 pearl onions, peeled
- 10 button mushrooms, quartered
- Season the chicken pieces with salt and pepper.
- Place the flour in a shallow dish and dredge each piece of chicken, shaking off any excess. You want to get a good dredging because ideally, the flour that ends up on your chicken will ultimately be what thickens up your sauce throughout the cooking process.
- In a large dutch oven heat the butter under medium high heat. Add the chicken, in batches, and cook until both sides are browned nicely. Set the chicken aside on a plate.
- Add bacon pieces to dutch oven and cook until fat is rendered and bacon is crispy. Drain all but 2 tablespoons of fat from pot. Add the brandy and ignite. Cook until flame dies out.
- Return chicken to pot and add bouquet garni, garlic, wine, and chicken stock. Bring to a boil and then reduce to a simmer. Cover and let simmer for about 45 minutes to an hour. Or until chicken is tender and sauce is thickened.
- About 20 minutes before ready to serve, add in pearl onions and mushrooms.
- Season with salt and pepper.
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How to make bouillabaisse.
Just shrub it off.