Classic Coq au Vin

Filed under Poultry

Serve with egg noodles and Braised Leeks (its own recipe).

Ingredients

  • 10 slice Bacon, cut into 1/2-inch pieces
  • 2 Chicken, 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper, freshly ground
  • 1 Onion, finely chopped
  • 20 Pearl onion, small, peeled
  • 1/2 cup Shallot, minced (2 large)
  • 1 head Garlic, cloves separated and peeled
  • 1 lb Mushroom, button, halved or quartered to match the onions
  • 1/4 cup Flour, all-purpose
  • 2 tsp Tomato paste
  • 3 cup Red wine, full-bodied dry, such as Pinot Noir or Cotes-du-Rhone
  • 1 1/2 cup Chicken stock, rich
  • 6 sprig Thyme, fresh, or 1 teaspoon dried
  • 1 Bay leaf
  • Braised Leeks
  • Egg noodles, for serving
  • 2 tbsp Parsley, fresh leaves, chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. Fry the bacon in a large heavy Dutch oven over high heat until crisp and the fat is rendered. Drain the bacon on paper towels.
  3. Season the chicken with the salt and pepper and brown in the bacon fat, in batches if needed. Set aside. Leave about 4 tablespoons of fat in the pot.
  4. Over medium-high heat, cook the chopped onion, pearl onions, shallots and garlic until soft, about 4 minutes. Add the mushrooms and cook 5 minutes, until they release their liquid and begin to brown.
  5. Add the flour and tomato paste and cook, stirring, 1 minute. Slowly stir in the wine and stock. Add the thyme, bay leaf, bacon and chicken and bring to a boil.
  6. Cover and bake about 1 1/2 hours, until the chicken is very tender. Move the chicken to a serving dish and keep warm.
  7. Skim the fat and cook the sauce over medium-high heat until it coats a spoon, 15 to 20 minutes. Adjust the seasoning, return the chicken to heat through and serve with noodles and braised leeks, garnished with parsley.