Coq Au Vin
05-06-2010, 10:15 AM (This post was last modified: 05-06-2010 10:17 AM by Janie.)
Coq Au Vin
COQ AU VIN
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths (Note #1)
Salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces (Note #2)
1 yellow onion, sliced (Note #3)
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy (Note #4)
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs (Note #5)
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle 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 (Note #6), 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 (Note #7), stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac (Note #8) and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
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.
#1: Re: Chicken. I used 3 lbs chicken breasts cut into large pieces (about 3 to 4 inches by 3 to 4 inches). Some of the breasts were very thick so I sliced those chunks in half lengthwise.
#2: Re: Carrots. I used 1 lb of carrots cut in 2-inch pieces and thought this amount and size were much better for the recipe.
#3: Re: Sliced yellow onion. Um… Didn’t see the point of this since pearl onions are also used. The yellow onion slices were a bit on the mushy side by the end of all this cooking. Would totally omit this next time around.
#4: Re: Wine. I used a Pinot Noir and it was perfect as well
#5: Re: Fresh thyme. I didn’t have fresh thyme so I used the dried stuff. I think I used 1 tsp. I don’t know if that’s the equivalent but the thyme certainly wasn’t that powerful in the end.
#6: Re: Five minutes per side. Yeah right! It took at least 10 minutes per side. You want to get a really good sear on the chicken or you will end up with purple chicken in the end.
#7: Re: Cooking the carrots. I would either cook the carrots a lot longer (up to 20 minutes) OR par-boil them and then add them when the recipe says and continue with the recipe.
#8: Re: Cognac. You can light the cognac on fire if you want. When the flame dies down, continue with the recipe.
06-16-2010, 02:14 PM
RE: Coq Au Vin
I love one pot cooking, like this. Prepare the meal, put it in a pot, go for a walk, go to the pub, whatever, come home to beautiful food!!
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