Coq au Vin

coq au vin

2 Thick Cut Slices of Bacon, cut into 1/2 inch pieces
2 lbs Chicken Thighs (4-5 large thighs)
Sea Salt and Coarse Ground Black Pepper
1/4 to 1/2 Cup All Purpose Flour
2 TBSP Unsalted Butter
1 Medium Sweet Onion, rough chopped
1 Small Carrot, rough chopped
1 TBSP Tomato Paste
1 TBSP Brandy
1/2 750 ml Bottle of Dry Red Wine (I use Ménage à Trois a blend of Zinfandel, Merlot and  Cabernet Sauvignon.  A good rule of thumb for cooking with wine use what you would enjoy drinking.)
1 Clove Garlic, minced
1 Bay Leaf
2 tsp Fresh Thyme, chopped
1 TBSP Flat Leaf Parsley, chopped
1 tsp Low Sodium Better Than Bullion and 1/2 cup water
1 8oz Pkg Mushrooms, quartered

Brown Bacon in large oven proof skillet or dutch oven, stirring often. Set crisp bacon aside.

While bacon is rendering it’s fat and browning prepare chicken; trim off extra fat, rinse and pat dry.  Dredge in flour, shaking off excess.

Add 1 TBSP of the butter to rendered fat over medium high heat. Once butter has melted add chicken to the skillet skin side down. Sear chicken 4-5 minutes each side turning only once. You should have a deep golden crust. Set chicken aside.

Pour the cooking fat from the skillet without losing all of the tasty brown goodness on the bottom of the pan. Add the other TBSP of butter, onion, carrot. Saute until the vegetables are beginning to soften. Add tomato paste, garlic and brandy, cook until almost all liquid is cooked out stirring to deglaze the pan.

Add wine, bay leaf, thyme and parsley. Raise heat to high, boil until liquid is reduced by half. Reduce heat to simmer. Stir in reserved bacon, bullion, water and salt & pepper to taste.

Add mushrooms, chicken and any lost juices to sauce – skin side down. Return to a simmer. Cover and place in 325 degree oven. Cook for one hour, turning half way through cooking time.

Place chicken on serving tray, cover to keep warm. Bring sauce to a boil to reduce just a bit. Return chicken to sauce.

Serve over rice or Parsley Mashed Potatoes.  Sweet Peas make for a good side dish.

Adapted from: http://www.amateurgourmet.com/2009/05/coq_au_vin.html

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