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Coq au Vin

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Submitted by: joycedsumara

 

Meaty chicken pieces are cooked with pearl onions, mushrooms and carrots in a brandy, burgundy, broth mixture with herbs.
 

Ingredients

  • 4 slices bacon
  • 2 whole chicken breasts, split
  • 2 thighs
  • 2 legs
  • 1/3 cup flour
  • Salt and pepper (to taste)
  • 2 cloves garlic, chopped
  • 2 cups pearl onions, peeled
  • 2 cups small whole or sliced mushrooms
  • 2 carrots, cut into pieces
  • 1/4 cup cognac or brandy
  • 1 bottle Burgundy wine
  • 2 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 teaspoons herbs de Provence
  • 3 bay leaves
  • Fresh parsley, chopped, for garnish

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Method

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels; set aside to drain. Coat chicken pieces in flour, salt, and pepper. Brown chicken in hot bacon fat. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Remove pan from heat. Pour cognac into a small glass measuring cup; pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well-blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch mixed with a little water, to aid in the thickening process. To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: joycedsumara ()

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