Coq Au Vin Recipe
Ingredients
4 slices of bacon, finely diced
1 (3 1/2-to 4-pound) chicken,cut into 8 pieces
1/2 teaspoon freshly ground pepper
2 large garlic cloves, crushed through a press
1 teaspoon dried thyme
1 pound fresh peeled or thawed frozen small white onions
1/2 pound baby carrots
2 tablespoons flour
2 tablespoons tomato paste
1/4 cup Cognac or brandy
2 1/2 cups hearty red wine, such as burgundy
1 bay leaf, broken in half
2 tablespoons butter
1/2 pound mushrooms, thickly sliced
1/2 teaspoon salt
1/4 cup chopped parsley
Directions
1. In a large Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve.
2. Season chicken with 1/4 teaspoon pepper and cook in batches in pan drippings over medium-high heat, turning, until browned all over, about 7 minutes per batch. Remove chicken from pan.
3. Reduce heat to medium and add garlic, thyme, onions, and carrots to pan. Cook, stirring often, until vegetables are just softened, about 5 minutes. Stir in flour and tomato paste and cook 2 minutes. Add Cognac, wine, and bay leaf. Bring to a boil, stirring up browned bits from bottom of pan. Return chicken to pan, cover, and simmer over medium-low heat until juices run clear when pricked, 20 to 25 minutes.
4. About 10 minutes before chicken is done, melt butter in a large frying pan over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add to chicken and simmer 5 minutes. Season with salt and remaining pepper. Remove bay leaf and sprinkle chicken with parsley before serving.
2. Season chicken with 1/4 teaspoon pepper and cook in batches in pan drippings over medium-high heat, turning, until browned all over, about 7 minutes per batch. Remove chicken from pan.
3. Reduce heat to medium and add garlic, thyme, onions, and carrots to pan. Cook, stirring often, until vegetables are just softened, about 5 minutes. Stir in flour and tomato paste and cook 2 minutes. Add Cognac, wine, and bay leaf. Bring to a boil, stirring up browned bits from bottom of pan. Return chicken to pan, cover, and simmer over medium-low heat until juices run clear when pricked, 20 to 25 minutes.
4. About 10 minutes before chicken is done, melt butter in a large frying pan over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add to chicken and simmer 5 minutes. Season with salt and remaining pepper. Remove bay leaf and sprinkle chicken with parsley before serving.
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