Classic Coq Au Vin
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 (750 ml) bottle beaujolais wine
- 1 large onion, thinly sliced
- 1 large carrot, thinly sliced
- 5 sprigs parsley
- 4 sprigs thyme
- 1 bay leaf
- 5 lbs broiler-fryer chickens, cut up
- 7 slices bacon
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 20 white pearl onions, blanched in boiling water 2 minutes and peeled
- 1 lb small whole mushroom
- 8 slices baguette, 3/4 in thick toasted
- chopped fresh parsley
directions
- In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
- Transfer chicken to a plate.
- Strain and reserve the wine and veggies in separate containers.
- In a large heavy pot over medium heat, cook bacon until crisp.
- Transfer bacon to a paper towel to drain, then crumble.
- Reserve 2 tablespoons of drippings in a small bowl.
- Discard remaining drippings.
- In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
- Add chicken in batches and brown on all sides,about 8 minutes per batch.
- Transfer chicken to a large bowl.
- In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
- Mix in the garlic and the flour.
- Cook, stirring about 2 minutes.
- Whisk in the wine and return the chicken to the pot.
- Cover and simmer about 45 minutes, or until chicken is cooked through.
- Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
- Add the mushrooms and saute until golden, about 10 more minutes.
- Transfer chicken to a bowl.
- Strain cooking liquid and return to the pot.
- Boil until reduced to saucy consistency, about 8 minutes.
- Season.
- Add chicken, onions, mushrooms and bacon to the sauce.
- Stir to serving temperature.
- Serve topped with toast and sprinkled with parsley.
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Reviews
-
I combined this recipe and another one (#102981) to make a hybrid one. I used beaujolais wine as suggested, and marinated the vegetables in it overnight. I used a combination of skin/boned thighs and skinless ones; however, next time I will use all skin and bone in. Very very good. Served with baguette & garlic mashed.
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0