Coq au Vin (Chicken in Red Wine)
- 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
- 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.