Coq Au Vin
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
39
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt1 cup
All-Purpose Flour4 cloves
Garlic (minced)1 cup
Onion (diced)4 tsps
Tomato Paste3 cups
Red Wine2 cups
Chicken Stock2 tbsps
Thyme Leaves (freshly chopped)2 cups
Button Mushrooms (quartered)Directions:
1
Preheat the oven to 350 degrees F
2
In a large heavy bottomed saucepan over medium heat add 1/4 cup of oil and heat until smoking
3
Add the diced bacon and cook until crisp
4
Remove from the pan and drain well on paper towels
5
Set aside
6
Season the chicken with salt and pepper and dredge in flour, beginning with the chicken drumstick
7
Reserve leftover flour
8
Put them into the hot bacon oil and sear until golden brown and continue this method for the chicken thighs, and then the breast
9
When all is done, remove from the saucepan to a plate and add the garlic and onions and continue to cook until onions are translucent
10
Stir in remainder of the flour, to make a roux
11
Add the tomato paste and stir over low heat
12
Gradually begin to add the wine and stock until the sauce begins to thicken, stirring constantly
13
Repeat the process until all the wine and stock have been used, (if more liquid is needed add cold water)
14
Return all the seared chicken to the saucepan, add the fresh herbs, pearl onions, carrots and mushrooms and bake in the oven until the chicken is thoroughly cooked, about 1 hour
15
Remove the pan from the oven, and transfer the chicken to a serving platter, then put the saucepan over low heat
16
Reduce the sauce for about 20 minutes and remove any excess fat
17
Return the chicken to the sauce and reheat for 3 minutes
18
To finish, garnish with the reserved bacon and freshly chopped parsley