Coq Au Vin Recipe
This is an authentic Cog Au Vin recipe that has helped me creat one of the most delicious chicken preparations ever. Actualy it was the chicken dish i ever prepared and i have been in love with the Cog Au Vin ever since!
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts, bone-in, skin removed and cut in half
4 chicken legs, bone-in, skin removed and cut in half
3 tablespoons extra-virgin olive oil
1 cup pearl onions, fresh or frozen
1/4 pound small fresh button mushrooms (quartered, if they are larger than 1/2 inch in diameter)
1 slice 97% fat-free smoked ham, cut into 1/4 inch cubes
1 tablespoon chopped fresh garlic
1/2 cup brandy
1 tablespoon chopped fresh thyme
2 cups Cabernet Sauvignon or other full-bodied red wine
1/2 cup chicken stock
2 tablespoons tomato paste
2 bay leaves
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Directions
Combine the flour, salt, and pepper on a large plate.
Dredge the chicken pieces in the flour mixture.
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil.
Brown the chicken pieces in the oil until golden brown on all sides.
Remove the chicken pieces and set aside.
Wipe the pan clean with a paper towel.
In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown.
Add the mushrooms and ham and saute for 2 minutes.
Add the garlic, and, when fragrant, add the brandy and thyme and reduce for 2 minutes.
Add the red wine, stock, tomato paste, and bay leaves.
Bring to a simmer and add the chicken pieces.
Cover and cook slowly for about 35 minutes, or until the chicken meat comes off the bone easily.
Remove the bay leaves.
Adjust the seasoning with salt and pepper to taste.
Sprinkle with chopped parsley.
Dredge the chicken pieces in the flour mixture.
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil.
Brown the chicken pieces in the oil until golden brown on all sides.
Remove the chicken pieces and set aside.
Wipe the pan clean with a paper towel.
In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown.
Add the mushrooms and ham and saute for 2 minutes.
Add the garlic, and, when fragrant, add the brandy and thyme and reduce for 2 minutes.
Add the red wine, stock, tomato paste, and bay leaves.
Bring to a simmer and add the chicken pieces.
Cover and cook slowly for about 35 minutes, or until the chicken meat comes off the bone easily.
Remove the bay leaves.
Adjust the seasoning with salt and pepper to taste.
Sprinkle with chopped parsley.
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