Coq Au Vin
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
62
Sourness
51
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil (good)110 g
Bacon (good)1 tsp
Garlic (chopped)1 cup
Cognac1.5 tbsps
All-Purpose FlourDirections:
1
Watch how to make this recipe
2
Preheat the oven to 250 degrees F
3
Heat the olive oil in a large Dutch oven
4
Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned
5
Remove the bacon to a plate with a slotted spoon
6
Meanwhile, lay the chicken out on paper towels and pat dry
7
Liberally sprinkle the chicken on both sides with salt and pepper
8
When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly
9
Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done
10
Set aside
11
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned
12
Add the garlic and cook for 1 more minute
13
Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot
14
Add the wine, chicken stock, and thyme and bring to a simmer
15
Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink
16
Remove from the oven and place on top of the stove
17
Mash 1 tablespoon of butter and the flour together and stir into the stew
18
Add the frozen onions
19
In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned
20
Add to the stew
21
Bring the stew to a simmer and cook for another 10 minutes
22
Season to taste
23
Serve hot