Go Back

Coq au Vin {Bon appétit Julia}

Print Recipe Pin Recipe

Ingredients
  

  • 2 1/2 - 3 lb. frying chicken cut up skin on and thoroughly dried
  • 4 oz. bacon
  • 2 Tbl. butter
  • salt and pepper
  • 1/4 cup cognac
  • 3 cups red wine we used Pinot Noir and would recommend reducing to 1 1/2 cups
  • 2 cups homemade chicken stock
  • 1 Tbl. tomato paste
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/4 tsp. dried
  • 3 Tbl. flour
  • 2 Tbl butter softened
  • Parsley sprigs
  • Brown-Braised Onion see previous post for recipe
  • Sautéed Mushrooms see previous post for recipe

Instructions
 

  • Cut bacon into 1/4" pieces and sauté in 2 Tbl. butter in heavy Dutch oven until browned, remove to side dish.
  • Dry chicken thoroughly and add pieces into the hot oil and brown on all sides, then season with salt & pepper.
  • Return bacon to the pan and cover, cooking on low for 10 minutes, turning chicken once.
  • After browning the chicken, uncover pan and add cognac. Flambé by igniting with a match, swirl pan to burn off alcohol and extinguish flame.
  • Add red wine and enough chicken broth to almost cover chicken pieces.
  • Stir in tomato paste, garlic, bay leaf, and thyme.
  • Bring liquid to a simmer, then cover, and simmer slowly for about 30 minutes until chicken is tender and instant-read meat thermometer reads 165 degrees.
  • While the chicken is cooking prepare the Brown-Braised Onions and the Sautéed Mushrooms (see previous post).
  • Once chicken is done cooking, remove to a side dish, leaving the cooking liquid in the pot.
  • Bring liquid to boil and cook to reduce to about 2 cups, then remove bay leaf.
  • Make paste from 3 Tbl. flour and 2 Tbl. softened butter and then add into the 2 cups of hot cooking liquid.
  • Whisk and simmer for 1-2 minutes until sauce is nicely thickened to coat the chicken.