Coq au Vin
A traditional French stew of chicken in red wine
Ingredients
- 8 pieces chicken, dark meat preferred or 1 whole chicken cut into pieces
- 4 strips bacon, diced
- 2 large carrots, sliced
- 8-10 mushrooms, sliced thickly
- 1 large shallot, minced or 1/4 cup onion
- 2 cloves garlic
- 12-16 pearl onions, peeled
- 2 cups red wine
- 1 1/2 cups chicken broth
- 1 cube chicken bouillon or 1 package
- 1 bay leaf
- 3 Tbsp butter
- 3 Tbsp flour
- salt and pepper to taste
Instructions
- Slice bacon into thin strips and saute in large heavy dutch oven until browned. Remove from pan and reserve.
- Season chicken pieces with salt and pepper and sear, skin side down till well browned and most of fat is rendered from skin. Turn and brown other side. Remove to a plate. Drain most of fat.
- Slice mushrooms and carrots into bite sized pieces. Mince shallot and garlic. Add to dutch oven and saute until starting to brown. Scrape sides of dish to remove fond.
- Add chicken pieces and bacon back into pot and pour wine and chicken broth over top. Add a cube of chicken bouillon and a bay leaf.
- Simmer on stove top for one hour or bake in oven. Taste and add salt and pepper if needed.
- Peel pearl onions and add to pot. Return to oven or stove top and simmer another hour.
- Mix together flour and butter into a paste. Drop spoonfuls into stew and stir. Simmer or bake for 30 more minutes until thickened.
- Serve with mashed potatoes and green vegetables. Garnish with fresh chopped parsley.
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