This Coq au Vin, with nods to Ina Garten, is the best we’ve had.
Wine Pairing Suggestion: This was delicious with a line-up of Red Burgundies.
- 4 oz bacon, dices
- 2-3 lbs chicken pieces of your choice
- ½ pound carrots, cut in small pieces (less than 1”)
- 1 medium yellow onion chopped
- 1 tsp garlic
- ¼ cp brandy
- ½ bottle (375mL) red Burgundy (or other Pinot Noir)
- 1 cp chicken stock
- 10 fresh thyme sprigs
- 2 tbs unsalted butter, at room temperature, divided
- 1 ½ Tbsp all-purpose flour
- ½ lb frozen small white onions
- ½ lb of mushrooms of your choice
- Salt and pepper
- Preheat the oven to 250oF
- Heat (to medium) Olive Oil in a large Dutch Oven.
- Add bacon and cook for 8-10 min until lightly browned and remove bacon to a plate
- Meanwhile, pat dry chicken and sprinkle with salt and pepper
- Brown the chicken in batches so that the pieces don’t touch, removing to the plate
- Add the carrots, onions, about 2 tsp salt and 1tsp pepper and cook at medium heat for about 12 min until the onions are brown.
- Add the garlic and cook for another minute
- Add the brandy, wine and chicken stock, scraping the bottom of the Dutch Oven.
- Add the thyme, chicken, bacon and any juices that have accumulated and bring to a simmer.
- Cover and cook about 45 min
- Heat 1 tbs butter to medium in a sauté pan and cook mushrooms until soft and liquid has been released
- Mash 1 tbs butter with the flour together and stir into the stew along with the onions
- Add the mushrooms to the stew and cook another 15 min or more
- Season to taste and serve hot