Author Notes
Coq au Vin... the classic French recipe. It's comfort in a bowl. —mtlabor
Ingredients
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1
whole chicken, broken down into 8 pieces
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flour
as needed, for dredging
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salt and pepper, to taste
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2 tablespoons
unsalted butter
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4 tablespoons
brandy
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bouquet garni (4 inch carrot stick, 4 inch leek (split it half), 1 sprig of thyme, 1 bay leaf)
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3
garlic cloves, peeled and crushed
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1 cup
red wine
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2 cups
chicken stock
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2 pieces
bacon, chopped into 1/4 inch pieces
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18
pearl onions, peeled
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10
button mushrooms, quartered
Directions
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Season the chicken pieces with salt and pepper.
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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.
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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.
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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.
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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.
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About 20 minutes before ready to serve, add in pearl onions and mushrooms.
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Season with salt and pepper.
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