Recipe

Coq Au Vin Recipe

	Csmdad / All my dishes 1 year, 9 months ago This dish is made from a recipe in The Country Cooking of France by Anne Willan. Prep:30m Cook:120m Servings:6	Csmdad
	chicken bacon wine vegetables

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jenniferby

Ingredients

3 cups red wine

1 tsp. whole black peppercorns

3 cloves garlic (1 whole, 2 chopped)

2 ribs celery, thinly sliced

1 medium carrot, thinly sliced

1 medium yellow onion, thinly sliced

1 5–6-lb. chicken, cut into 10 pieces

3 tbsp. olive oil

8 sprigs flat-leaf parsley plus 1 tbsp.

chopped leaves

2 bay leaves

2 sprigs thyme

1⁄2 lb. slab bacon, cut into 2"-long slivers

3 tbsp. flour

2 cups Chicken Stock

2 shallots, chopped

Kosher salt and freshly ground black pepper

4 tbsp. butter

18 pearl onions, peeled (see Pearls of Wisdom)

1⁄2 lb. button mushrooms, quartered

Directions

Bring wine, peppercorns, whole garlic, celery, carrots, and yellow onions to a boil in a pot; reduce heat; simmer for 5 minutes. Let cool, pour over chicken in a bowl, and drizzle with 1 tbsp. oil. Cover and marinate overnight.

Heat oven to 325°. Tie parsley sprigs, bay leaves, and thyme together; set aside. Remove chicken from marinade; pat dry. Strain marinade; reserve liquid and solids separately. Heat 1 tbsp. oil in a wide pot over medium heat. Add bacon; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl; increase heat to medium-high. Working in 2 batches, brown chicken, 6–8 minutes; transfer to a plate. Add reserved solids; cook until soft, 10–12 minutes. Sprinkle in flour; cook, stirring, for 1 minute. Whisk in reserved liquid; boil. Simmer for 1 minute. Stir in remaining garlic, stock, shallots, and salt and pepper to taste; nestle chicken and herb bundle in vegetables. Bake, covered, until tender, about 1 1⁄4 hours. Transfer chicken to a plate; cover with foil. Strain sauce; keep warm.

While chicken is cooking, heat 1 tbsp. butter and remaining oil in a skillet over medium heat. Add pearl onions; cook until golden, 4–5 minutes. Reduce heat to medium-low; cook, covered, until tender, 8–10 minutes. Combine onions with bacon. Heat remaining butter over medium-high heat; cook mushrooms until tender, 4–5 minutes. Arrange chicken on platter; top with sauce, bacon, onions, mushrooms, and remaining parsley.

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Comments

abermouse 1 year, 9 months ago said:
My Dad, who doesn't cook much, added this dish to his repertoire in the last year or two. I was so impressed when he made this for me one night...this may be the perfect chicken dish in my book. He gave me his recipe, but i lost it. I will try this one, thanks so much!

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