Coq au Vin

coq au vin

Coq au Vin is a rustic french dish of chicken braised with onion, mushrooms, wine, salt pork (or bacon) and garlic.

Coq au Vin is a perfect dish on a cold winter’s evening.  Serve it with steamed rice, a nice green salad, a crusty baguette and a nice glass of red wine.

Enjoy!

Coq au Vin

Serves 5 - 6

Ingredients

  • 20 - 24 pearl white onions
  • 5 - 6 Slices lean bacon
  • 10 - 12 boned, skinless chicken thighs
  • 2 Cloves garlic (chopped)
  • 2 Large tomatoes (chopped)
  • 1/2 Tsp salt
  • freshly ground pepper
  • 2 Tbsp brandy
  • 3 Tbsp all purpose flour
  • 2 Cups red wine
  • 1/2 Tsp dried thyme
  • 1 Tsp dried parsley
  • 1 bay leaf
  • 12 - 14 Medium sized cremini or white mushrooms (quartered)

Garnish

  • parsley

Directions

Bring a pot of water to boil. Place the whole onions into the water (skins on). Blanche for a minute and then drain and cool for 5 minutes.
Coq au Vin - blanche the onions
Leave the root end intact. Cut the tip off the top and peel the onions. The skins will easily slip off because the onions have been blanched.
Coq au Vin - slip off the skins
Saute the bacon in a large frying pan over a low heat until the fat has been rendered. Remove the bacon strips to a paper towel.
Reheat the bacon fat in the frying pan and add the whole onions and the garlic. Cook until golden (about 10 minutes), turning frequently and reducing the heat so that they brown and do not burn. Remove the onions and garlic from the pan and set aside.
Coq au Vin - golden onions
Now saute the chicken in the remaining hot oil in the frying pan. Brown on both sides. Sprinkle on the salt and pepper.
Pour the brandy over the browned chicken and ignite. Flaming will burn up the excess fat and enhance the flavour.
Coq au Vin - ignite the brandy
Turn the heat down. Sprinkle the flour over the chicken. Chop the bacon into bite sized pieces. Add the chopped tomato and return the onions and chopped bacon to the frying pan. Stir gently and cook for a few minutes.
Coq au Vin - add the tomato, onions, bacon and herbs
Remove the chicken to a large pot with a tight fitting lid. Add the wine to the frying pan and bring to a boil, scraping up any crusty bits from the bottom of the pan. Add this mixture to the chicken. Add the bay leaf, thyme, parsley and mushrooms.
Coq au Vin - simmer the stew
Cover and simmer for 40 minutes. Remove the chicken to a serving plate and then boil the sauce for another 5 minutes to allow it to thicken a little more. Adjust the seasonings.

 

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