4 Tbsp. olive oil
4 thick slices bacon
8 pieces chicken (e.g., 8 chicken thighs or 4 chicken thighs and 2 split chicken breasts cut in half)
1 bottle dry red wine
1/4 cup brandy
8 oz. cremini mushrooms
8 oz. frozen pearl onions
6-10 sprigs fresh thyme
1 bay leaf
1 Tbsp. tomato paste
1 clove garlic, minced
1 1/2 cups chicken broth or beef broth
2 medium or 4 small carrots, cut into 1 inch pieces
1 yellow or white onion, outer skin removed and quartered
1/2 cup plus 1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt (plus salt to taste)
1 tsp. pepper (plus pepper to taste)
- Place 1/2 cup flour in shallow pan or plate (e.g., a pie pan). Add 1 tsp. salt and 1 tsp. pepper to the flour. Stir to evenly distribute.
- Cut split chicken breast in half. Salt and pepper chicken pieces. Then roll each piece of chicken in flour to lightly coat it. Tap away excess flour and let chicken rest on a baking pan or plate.
- Heat 2 Tbsp. olive oil in a Dutch oven over medium-low to medium heat. Then add the bacon and fry it over until it is done—about 8 minutes
- Remove the bacon from the pot and save it to add back later.
- Then, working in batches, brown the chicken pieces for about 5 minutes each over medium heat, turning every couple of minutes. If the oil gets too hot, turn it down a little. It may take a couple of extra minutes if your chicken pieces are large. Place the browned chicken on a plate. Continue until all of the chicken pieces have been browned.
- Drain off the extra liquid from the pot. Add 2 Tbsp. olive oil and heat over medium heat. Add the carrots and quartered onion to the pot. Cook over medium heat for about 10 minutes until the onions are lightly browned.
- Add the garlic and cook 1 minute.
- Turn off the heat. Deglaze the pan with the brandy.
- Turn the burner back on to medium heat.
- Add the stock and tomato paste. Stir to combine.
- Add the chicken back to the pot.
- Then add the wine, bacon, thyme, and bay leaf. Gently push the ingredients into the liquid ensuring that the chicken is mostly submerged.
- Let cool 30 minutes. Then cover and refrigerate 1 1/2 hours to overnight.
When you are ready to finish the Coq au Vin, preheat the oven to 325 degrees.
- Place the Dutch oven with the chicken and wine sauce in the oven. Cook 1 to 2 hours or until the chicken is tender.
- Remove the chicken from the sauce. Strain the sauce and return the strained sauce to the pot. Reduce by 1/3 over medium heat. It will take approximately 20 minutes.
- While the sauce is reducing, melt 1 tablespoon butter in a separate sauté pan. Cook the mushrooms over medium low heat for 5-6 minutes until browned.
- Mash 1 Tbsp. butter with 1 Tbsp. flour. Stir it into the sauce to thicken it.
- Add the chicken, mushrooms, and pearl onions to the sauce.
- Simmer for another 10-15 minutes.
- Add salt and pepper to taste.
Serve alone or over egg noodles, rice, or mashed potatoes or in a baked puff pastry shell. Enjoy!
© 2014 FoodieOasis