Coq au vin is a classic French recipe meaning “rooster with wine” that became well known in America thanks to Julia Child’s efforts. Braising the chicken in wine and vegetables brings together fabulous flavors that can be appreciated by the entire family. While the traditional recipe uses rooster and Burgundy wine, we are going to substitute a standard cut up fryer chicken and a more affordable dry red wine. Do you have your own twist on this recipe? Let us know in the comments below!
- 1 whole Chicken (cut up fryer chicken or cut up whole chicken cut into 8 pieces)
- 4 oz Bacon (chopped)
- 1 Yellow Onion (sliced)
- .5 lb Carrot
- .5 lb Pearl Onions
- .5 lb Mushrooms (thickly sliced)
- 2 Tbsp Butter
- 1.5 Tbsp Flour
- 1 clove Garlic (minced)
- 1 cup Chicken Broth
- 2 Tbsp Olive Oil
- .5 bottle Pinot Noir (or similar (dry) red wine)
- .25 cup Brandy (or cognac)
- 1 sprig Thyme (fresh)
Heat the olive oil in a large Dutch oven, add the bacon and cook over medium heat until the bacon is browned. Remove the bacon and set aside.
While the bacon is cooking, dry the chicken pieces and season all sides with salt and pepper. After removing the bacon from the Dutch oven, add the chicken pieces and brown each side. Do not overcook the chicken, just lightly brown each piece. Also, be sure to not crowd the chicken in the pot, you may need to do several batches depending on the size of the pot. Once browned, remove from the pot and set aside with bacon.
Add the carrots and yellow onion to pot and cook until the onion is soft. Once the onion is soft, add the garlic and cook until the garlic is browned.
Put the chicken and bacon back in the pot (it’s okay to layer them now) and pour in the brandy, wine and chicken stock. Add a sprig of fresh thyme on top, cover the Dutch oven and place the pot into an oven preheated to 250°F and cook for 40 minutes.
After 40 minutes, remove the stew from the oven and place on the stovetop over medium low heat. Combine 1 tbsp of butter with the flour and stir into the stew to thicken it. Then melt the butter in a small saute pan and cook the mushrooms in the butter until they are browned. Once the mushrooms are browned, add the mushrooms and pearl onions to the stew and cook, uncovered for 10 minutes.
Serve with mashed potatoes and crusty bread or rolls. Enjoy!