Coq Au Vin (Chicken braised in red wine)
"A classic French Chicken stew, the recipe is by Julia Chilc"Serves 4-6 | Prep Time 20-30 minutes | Cook Time 30 minutes simmer time
Why I Love This Recipe
I love braised meats, Coq Au Vin is a classic because it just tastes so good.
Ingredients You'll Need
4-6 thick sliced bacon slices, roughly chopped
20 pearl onions, peeled or 1 large onion, sliced
3 lbs. chicken parts, also great made with legs and thighs
6 cloves garlic, peeled
salt and pepper to taste
2 c. chicken stock
2 c. red wine, pinot noir, burgundy, or zinfandel
2 bay leaves
several sprigs fresh thyme
several sprigs fresh parsley
1/2 lb. mushrooms, trimmed and quartered
2 T. butter
chopped fresh parsley for garnish
In a large pot, fry bacon until crisp, then remove bacon and set aside. Saute chicken in remaining bacon fat with onion, until well browned on all sides. Add garlic and salt about halfway through browning. Spoon off excell fat. Add chicken stock, wine, and herbs. Add bacon back to pot. Lower heat and simmer 20 minutes. until chicken is very tender. Remove chicken and onions and set aside. Discard herbs and garlic. Add mushrooms to remaining liquid, and bring to boil. Cook until reduced by about 25%. (Julia Child does not do this, but you can also thicken the sauce with a cornstarch slurry of 2 T. cornstarch mixed with 1 T. cold water). Lower to simmer, stir in butter, add chicken and onion back to sauce, stir. Simmer a few minutes, garnish with parsley and serve.
Pairs Well With
Mashed potatoes, rice, or noodles.