Coq au Vin
"This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces."
photo by Chandra M
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 4 slices bacon
- 2 chicken breasts
- 2 chicken thighs
- 2 chicken legs
- 1⁄2 cup flour
- salt and pepper
- 2 cloves garlic, chopped
- 2 cups white pearl onions, peeled
- 2 cups small mushrooms, slice larger ones
- 2 carrots, cut in 2 inch pieces
- 1⁄2 cup cognac or 1/2 cup brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbes de provence (combo, rosemary, sage, thyme)
- 3 bay leaves
- fresh parsley, chopped,for garnish
directions
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
- Transfer bacon to paper towels to drain.
- Coat chicken pieces in flour, salt and pepper.
- Brown chicken in hot bacon fat on both sides.
- Add garlic, onions, mushrooms and carrots.
- Saute' 2 minutes to soften.
- Pour cognac into a small glass.
- Remove pan from heat, pour in cognac, put pan back on the flame.
- Flambe' by lighting a long match and holding it just above the pot and light the fumes.
- The brandy will catch fire and the flames will burn out within 1 minute.
- (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
- When the wine is well blended, add the herbs.
- Cover and simmer for 1 hour.
- Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
- You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
- (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
- Serve atop noodles or rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent Recipe, thanks for sharing !! I used two cornish hens and it was a great way to use them. My husband loved this meal. -
So so so so good!! I have made this twice...once with chicken the second with rabbit.All I can say is...Thank you! Thank you for posting this.I love that this one has the addition of cognac/brandy.This is the best one I have tried yet and I love the fact that it is cooked via stovetop.No heating the whole kitchen as some of the other recipes require cooking in the oven.Mine cooks for an hour and a half to two hours for complete fall off the bone tenderness!Simply amazing! -
Delicious! Thanks for posting :)
-
This turned out wonderfully. DH said to definitely put it on the repeat list. I made a couple of minor changes based on what I had handy: I used 1 whole 4.5 pound chicken cut in pieces (the meat absolutely fell of the bone). I had frozen pearl onions, so I just set them in water for a bit to thaw first. I used brandy to flambe. I did not use any thickener, just let it simmer a little longer uncovered. I served with mashed potatoes with celery root. Update: I made this again and put it in the oven to simmer instead of the stovetop (350F for 1.5 hours). Thanks for the great recipe! -
Awesomely awesome! My first experience in flambeing (flambing?) anything - AND i didn't burn the house down! I served this with mashed red potatoes. The only things I did differently were to use regular yellow onions (grew them in the garden this year) and to simmer uncovered for about 1/2 hour instead of 15 mins to thicken a bit more. Amazing flavor. Thanks!
RECIPE SUBMITTED BY
Crabbycakes
Grand Lake O the Cherokees, OK
I enjoy oil painting, travel and of course, cooking. One of my hobbies is collecting cookbooks.
I used to working in the restaurant industry and enjoy International cooking especially.
Pet Peeve: Standing in line to get in a restaurant.
