Another Recipe Kitchen Tested by the Party Saviors

Coq au Vin

CATEGORY: Main Course - Poultry
Make sure you have some rustic, crusty bread so you can sop up the very last bite of this traditional French stew.
PREP TIME: 45 minutes
COOK TIME:  1 hour 40 minutes

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

  1. Preheat oven to 250°F.
  2. Heat olive oil in a large Dutch oven. Add bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. With a slotted spoon, remove bacon to a plate.
  3. Pat chicken dry.  Sprinkle with salt and pepper on all sides.  Brown chicken in Dutch oven, single layer (may need to do in batches), for approximately 5 minutes or until browned on all sides.  Remove browned chicken to plate with bacon.
  4. Add the carrots, onions, 2 teaspoons and 1 teaspoon pepper to Dutch oven over medium heat and cook for 10 to 12 minutes, stirring occasionally, until onions are ligthly browned. Add garlic and cook for 1 minutes.  Add Cognac or brandy, wine, chicken stock, thyme, bacon, and chicken pieces along with any juices and bring to a simmer.  Cover the pot with a tight fitting lid and place in oven for 30-40 minutes or until chicken is just not pink.  Remove from oven and place on top of stove.
  5. Mash 1 tablespoon of butter and flour together and stir into stew.  Add the frozen onions. 
  6. In a medium sauce pan over medium-low heat, add 1 tablespoon butter and the mushrooms; cook for 5-10 minutes until browned.  Add to the stew.  Bring stew to a simmer; cook for 10 minutes.  Season to taste.