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Coq au Vin

April 24, 2016


Recipe courtesy of Ina Garten


2 tablespoons good olive oil
4 ounces good bacon or pancetta. diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat 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.

Meanwhile, 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.

Add 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. Cover
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.

Mash 1 tablespoon of butter and the flour together and stir
into the stew. Add the frozen onions. In a medium sauté
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. Bring the stew to
a simmer and cook for another 10 minutes. Season to
taste. Serve hot.


From → Chicken, Recipes

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