Coq au Vin
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- Yield Serves 4 to 6
Ingredients
- 4 chicken thighs
- 4 chicken legs
- 2 cups full-bodied red wine, such as Cabernet Sauvignon
- Coarse salt and freshly ground pepper
- 8 ounces slab bacon, cut into 1/2-inch dice
- 3 tablespoons extra-virgin olive oil, if needed
- 1 medium onion, finely chopped
- 8 garlic cloves, thinly sliced
- 10 white pearl onions, peeled
- 1/2 pound small cremini mushrooms
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons Cognac
- 1 chicken liver, coarsely chopped
- 2 bay leaves
- 5 fresh thyme sprigs
Directions
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Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
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Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
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Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
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Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
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Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
Decent recipe, not the best version I have ever tasted. Simpler version for home cooks, I will try Julia Child's version next time. It recommended removing the chicken from the juices using a fat separator, this helped cut the fat a lot.
To zippybk - Try turkey bacon, Just be sure to check the ingredient listing on the package to be sure it's all turkey.
What would you recommend I use instead of the bacon since I cook kosher?
What would you recommend I use instead of the bacon since I cook kosher?
What would you recommend I use instead of the bacon since I cook kosher?
I've made this twice now and it's going to be a regular on our table. My husband LOVES it! The second time I "lightened"the recipe by cooking the bacon ahead of time and reserving only a tiny bit of bacon fat for cooking. We just found it too rich the 1st time. Also, I doubled the sauce ingredients the 2nd time and used all chicken thighs. It's FABULOUS!
I loved this dish. I served it with mashed potatoes, and it was great cold weather comfort food. It would be a great thing to make on the weekend and heat up on a week night as I thought the sauce was even better the second day.
This is not just Chicken. It is wonderful! A real suprise.
I made this recipe recently when I came upon it in an issue of Martha Stewart Living. It was absolutely delicious and was a big hit at our house! The biggest thing to plan for is soaking the chicken overnight - otherwise, it's easy to prepare, and it spends most of the time cooking in the oven. It's scrumptuous!