Coq Au Vin

Author: Sistersnacking

Print

With ImageWithout Image

Coq Au Vin

Prep time: 30 MinCook time: 1 H & 30 MInactive time: 24 HourTotal time: 26 Hour

Episode 3 of our cozy Sunday Dinner series is a French classic and Julia Child speciality, Coq Au Vin. Now technically you need to start making this dish the day before you cook it, but trust us, it’s worth it! Hope you try this and let us know in the comments what you think!

Ingredients

• 1 whole chicken broken down
• 1/2 a bottle of red wine - burgundy, syrah or pinot noir
• 3 thick slices of bacon or lardons, diced
• 3-4 whole carrots, peeled and sliced thick diagonally
• 1 small or medium onion, quartered and sliced
• 3-4 cloves garlic, minced
• 10-15 large Pearl or cippolini onions, peeled or can be frozen
• 2 pints crimini mushrooms, cleaned and whole with the stems removed
• 3 tbsp cognac
• 3 tbsp tomato paste
• 2-3 cups chicken broth
• 2 bay leaves
• Bunch of thyme
• 2 tbsp butter
• Salt and pepper
• Parsley to garnish

Instructions

1. 12-24 hours before you plan to cook, marinate chicken in the red wine - this recipe translates to red wine chicken so this is a necessary step but we have heard 4 hours works too (but it won’t be as good)
2. Remove the chicken from brine (save the brine!) and dry well on paper towels (the skin needs to be dry to crisp) and season liberally with salt and pepper
3. Start by browning your bacon on medium heat until crispy, remove and set aside on a paper towel
4. In the bacon fat, sear chicken until browned and crispy, cooking in batches if needed
5. Remove chicken and excess oil (save this for the mushrooms!), leave 2 tbsp or so in the Dutch oven - now add your sliced onions and carrots to soften (5 minutes) and add garlic and Pearl onions
6. Add tomato paste and cook for 2 minutes and then add cognac and cook of alcohol
7. Top with the red wine brine and chicken broth and reduce by 1/3 or so
8. Add chicken (plus juices), bacon, thyme, and bay leaves - cover and simmer on low for at least 1 hour
9. Meanwhile, in a pan add excess oil and sear your mushrooms until slightly browned and put in the chicken mixture
10. Remove from heat and top with butter or make a roux to thicken the sauce with 2 tbsp butter and 2 tbsp flour - mix together prior to adding and incorporate in the sauce
11. Taste for seasoning and serve with mashed potatoes or crusty bread and parsley to top!