Coq Au Vin

90 mins
Serves 3
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Directions

  1. 1Preheat the oven to 250 degrees F.
  2. 2Preheat the oven to 250 degrees F.
  3. 3Preheat the oven to 250 degrees F.
  4. 4Heat 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.
  5. 5Heat 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.
  6. 6Heat 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.
  7. 7Meanwhile, 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.
  8. 8Meanwhile, 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.
  9. 9Meanwhile, 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.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Cover 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.
  14. 14Cover 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.
  15. 15Cover 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.
  16. 16Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions.
  17. 17Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions.
  18. 18Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions.
  19. 19In 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.
  20. 20In 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.
  21. 21In 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.
  22. 22Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
  23. 23Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
  24. 24Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Ingredients

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

Equipment

large Dutch ovenpaper towelsslotted spoonmedium saute pan