Recently chicken went on super sale and I bought way too much to fit in the already packed freezer. One of these days we are going to get a stand-alone freezer. Probably when I finally commit to the half cow at the butcher.
This recipe is adjusted from the great cookbook Mastering the Art of French Cooking which everyone should own. I cooked the mushrooms and onions with the chicken, which really gave the sauce an excellent flavor, but if you want to do it Julia’s way add the sauteed mushrooms and onions at the end and drizzle with the pan sauce. Any young full-bodied wine will do, but a cheap Beaujolais or Cotes du Rhone is your best bet. Butcher the chicken into legs, thighs and breasts removing the skin but leaving the bones in.
Coq Au Vin
- 3-4 slices bacon sliced into strips 1/4″ wide by 1″ long
- 2 1/2-3 lb chicken cut up into pieces
- 1/4 cup cognac
- 1 bottle cheap young red wine
- 1-2 cups chicken stock
- 1 tbsp tomato paste
- 2 cloves garlic, mashed
- 1/2 tsp basil, chopped fine
- 2 bay leaves
- 12-16 small onions
- 1 cup mushrooms, quartered
- 3 tbsp flour
- 2 tbsp butter room temperature
- 1 tbsp chopped parsley
Saute bacon in a tablespoon butter until fat renders and it is lightly browned in a large 10-14″ fireproof pan. Remove bacon and brown chicken in fat. Season chicken with salt and pepper and add cooked bacon, onion and mushrooms to pan. Saute until onions and mushrooms begin to brown. Cover and cook over medium-low heat for 10 minutes, turning chicken once. Uncover, pour in cognac and light on fire. Shake pan until flames subside. Pour in wine and add just enough to stock to almost cover the chicken. Stir in tomato paste, garlic and basil. Bring to a simmer over medium heat then cover and cook slowly until chicken is done, about 30 minutes. Remove chicken to a side dish and raise heat to reduce cooking liquid to about three cups. Make a smooth paste from the flour and butter and beat it into the hot liquid. Whisk the sauce until it begins to thicken, about 3-5 minutes. Pour sauce over cooked chicken and serve immediately sprinkled with the chopped parsley.