Coq au Vin (Chicken in Red Wine)

 

Coq au Vin (Chicken in Red Wine)

Servings 6

Ingredients
  

  • ½ cup All-Purpose Seasoned Flour
  • 3 tablespoons Extra Virgin Olive Oil or Clarified Butter
  • 6 Chicken Legs and Thighs, bone-in and skinless
  • ½ pound Bacon, cut into ¼” cubes
  • 1 cup Pearl Onions or diced Onion, if you do not have pearl
  • ¼ pound small fresh Button Mushrooms, quatered if they are larger than 6 th’s or 8 th’s pieces
  • 1 tablespoons fresh Garlic chopped or pureed
  • 1 tablespoon fresh Thyme Leaves chopped
  • 2 cups dry Red Wine
  • 1 ½ cup Chicken Stock
  • 2 Bay Leaves
  • Salt and Pepper to taste
  • 2 tablespoons fresh Parsley, chopped
  • ¼ cup Cognac, optional

Instructions
 

  • Combine the flour, salt and pepper on a large lasagna pan.  Dredge the chicken pieces in the flour.
  • In a large Dutch oven (with a lid), heat 2 tablespoons olive oil.  Brown the chicken pieces until golden brown on all sides.  Remove the chicken pieces and set aside.
  • In a large Dutch oven (with a lid),, heat 1-tablespoon olive oil, add the bacon, sauté for a couple of minutes then add the pearl onions and sauté until golden brown.  Add the mushrooms salt and sauté for 2 minutes or until the water has evaporated from the mushrooms.  Add the garlic and, when fragrant, add the, red wine, let the wine and thyme and reduce for 5 minutes, add the chicken pieces and cover them with the stock, and bay leaves.  Bring to a simmer cover and cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
  • After 15/20 minutes be sure to check how thick the sauce is.  If the sauce is too thin add a little flour like the chef did on YouTube and cook it for another 30 minutes or until the meat falls off the bones.
  • Remove the bay leaves.  Add cognac and adjust seasoning with salt and pepper to taste.  Sprinkle with finely chopped fresh parsley and serve with mashed potatoes or egg noodles.

Notes

For the Dutch Oven - click here
For the Laser Thermometer - click here
For the Fry Pan - click here