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Coq Au Vin

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  Bacon slices 4
  Chicken 4 Pound
  Ground pepper 1⁄2 Teaspoon
  Garlic cloves 2 Large
  Dried thyme 1 Teaspoon
  White onions 1 Pound
  Baby carrots 1⁄2 Pound
  Flour 2 Tablespoon
  Tomato paste 2 Tablespoon
  Cognac/Brandy 1⁄4 Cup (4 tbs)
  Red wine 2 1⁄2 Cup (40 tbs)
  Bay leaf 1
  Butter 2 Tablespoon
  Mushrooms 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)

1. In a large Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve.
2. Season chicken with 1/4 teaspoon pepper and cook in batches in pan drippings over medium-high heat, turning, until browned all over, about 7 minutes per batch. Remove chicken from pan.
3. Reduce heat to medium and add garlic, thyme, onions, and carrots to pan. Cook, stirring often, until vegetables are just softened, about 5 minutes. Stir in flour and tomato paste and cook 2 minutes. Add Cognac, wine, and bay leaf. Bring to a boil, stirring up browned bits from bottom of pan. Return chicken to pan, cover, and simmer over medium-low heat until juices run clear when pricked, 20 to 25 minutes.
4. About 10 minutes before chicken is done, melt butter in a large frying pan over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add to chicken and simmer 5 minutes. Season with salt and remaining pepper. Remove bay leaf and sprinkle chicken with parsley before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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