Coq Au Vin is a traditional French dish that is basically chicken braised in wine
This recipe makes me think of my Mom, Mary and Julia Child. My Mom loved watching Julia Child cook. Julia had one of the original cooking shows!
The dish that I make is a hybrid of their recipes and I hope it would make them proud!
I have about 4 pounds of chicken parts that I’ve trimmed and cut into similar sized pieces
I separated the legs from the thighs and cut the breasts in half for even cooking
Pat the chicken dry and season both sides with kosher salt and black pepper
Cut 4 slices of bacon into pieces and render over medium heat in a dutch oven
This will take about 8-10 minutes. Remove the bacon and leave the fat
Let’s prep the veggies. Chop one medium onion, 3 peeled carrots and 6 garlic cloves Measure out a couple of tablespoons of flour that we’ll use as a thickener
Set aside while we cook the chicken
We’re going to brown the chicken in batches. Place skin side down over the hot bacon fat and cook for about 7 minutes, flip and cook 7 minutes more
Remove from the pot and cook the remaining chicken parts in the same fashion
Saute the onions and carrots over medium heat until they are softened a bit – just about 10 minutes
Then add in the chopped garlic and cook for another minute or two
Sprinkle in the flour and mix to incorporate
Now for some liquids… measure out 1/4 cup of brandy, 2 cups of dry, red wine, one cup of chicken stock and 1 tablespoon of Gravy Master and add to the pot with the veggies
Stir and add the chicken back in, skin side up. Sprinkle with the reserved bacon and about 10 sprigs of fresh thyme
Cover and simmer over medium heat for about 45 minutes
Oh man. The smell of bacon and wine. Doesn’t get much better than that!
Final step is to add in 1 cup of pearl onions and 6 ounces of mushrooms that have been cleaned, stemmed and quartered
Stir, put the lid back on the pot and simmer for another 10-12 minutes until the mushrooms are tender
Place the chicken on top of the veggies with a sprinkle of fresh parsley
We serve over potatoes or noodles with the gravy on the side
“I enjoy cooking with wine, sometimes I even put it in the food…” – Julia Child
Enjoy!
Simply Sundays! ~ Coq Au Vin
Ingredients
4 pounds of chicken parts
Kosher salt and black pepper
4 slices of bacon
1 medium onion
3 peeled carrots
6 garlic cloves
2 of tablespoons of flour
1/4 cup of brandy
2 cups of dry, red wine
1 cup of chicken stock
1 tablespoon of Gravy Master
10 sprigs of fresh thyme
1 cup of pearl onions
6 ounces of mushrooms
Chopped fresh parsley for serving
Directions
Trim 4 pounds of chicken parts and cut into similar sized pieces. Separated the legs from the thighs and cut the breasts in half for even cooking. Pat the chicken dry and season both sides with kosher salt and black pepper
Cut 4 slices of bacon into pieces and render over medium heat in a dutch oven. This will take about 8-10 minutes. Remove the bacon and leave the fat
Chop one medium onion, 3 peeled carrots and 6 garlic cloves; measure out a couple of tablespoons of flour that we’ll use as a thickener. Set aside while we cook the chicken
We’re going to brown the chicken in batches. Place skin side down over the hot bacon fat and cook for about 7 minutes, flip and cook 7 minutes more
Remove from pot and cook the remaining chicken parts in the same fashion
Saute the onions and carrots over medium heat until they are softened a bit – just about 10 minutes. Then add in the chopped garlic and cook for another minute or two; sprinkle in the flour and mix to incorporate
Measure out 1/4 cup of brandy, 2 cups of dry, red wine, one cup of chicken stock and 1 tablespoon of Gravy Master and add to the pot with the veggies
Stir and add the chicken back in, skin side up. Sprinkle with the reserved bacon and about 10 sprigs of fresh thyme
Cover and simmer over medium heat for about 45 minutes
Add in 1 cup of pearl onions and 6 ounces of mushrooms that have been cleaned, stemmed and quartered
Stir, put the lid back on the pot and simmer for another 10-12 minutes until the mushrooms are tender
Place the chicken on top of the veggies with a sprinkle of fresh parsley
We serve over potatoes or noodles with the gravy on the side
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
Royal Classique Measuring Cups
Pyrex 3-Piece Glass Measuring Cup Set
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