Here is a great simple recipe for Coq Au Vin, or Chicken cooked in wine.
The flavors of this dish is beyond delicious! If you’re looking for a cozy comforting dish to snuggle up to…give this one a try!
Here is what you need:
A whole chicken cut into 8 pieces…or I like to use all chicken thighs. I used boneless, skinless in this recipe. But skin on and bone-in can be used as well.
6 slices of bacon diced
Salt and pepper
3-4 whole carrots peeled and cut into 1 inch pieces
1/4 cup cognac or brandy (use the good stuff)
1 onion sliced
2 garlic cloves chopped
1/2 botte of a good red wine
1 cup of chicken stock
1 bunch of thyme sprigs
2 bay leaves
2 tablespoons of unsalted butter , divided
1 1/2 tablespoons of AP flour
Half a bag of frozen whole baby onions
1 pound of cremini mushrooms, stems removed and sliced thick
Preheat the oven to 250 degrees F.
Add the bacon to a dutch oven and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a paper towel lined plate with a slotted spoon.
I prepped my chicken thighs by taking away a lot of the fat, and sprinkling 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, thyme and bay leaves and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Before you you do anything else, remove the 2 bay leaves, and the thyme sprigs. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In 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. Bring the stew to a simmer and cook for another 10 minutes.
Season to taste. Serve hot, preferably over mashed potatoes. I have also served over Polenta which is really. Gnocchi is great with it as well. Oh, even pasta would be a good partner to this dish.
Cheers and enjoy!