Posted on by Lia Fireheart

Coq au Vin

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This recipe looks relatively simple and straight-forward. It isn’t. Break it into steps to do over several days or set aside at least 6 hours before you expect to eat just to be safe.

Coq au Vin

Ingredients

  • 3 to 4 ounce chunk of lean bacon

  • 2 tablespoons of butter

  • 2.5 to 3 pounds cut-up frying chicken

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/4 cup of cognac

  • 3 cups of red wine

  • 1 to 2 cups brown chicken stock (see recipe)

  • 1/2 tablespoon tomato paste

  • 2 cloves mashed garlic

  • 1/4 teaspoon thyme

  • 1 bay leaf

  • 12 to 24 brown-braised onions (see recipe)

  • 1/2 sauteed mushrooms (see recipe)

  • Salt and pepper

  • 3 tablespoons flour

  • 2 tablespoons softened butter

Directions

  • Remove the rind and cut the bacon into lardons (rectangles 1/4 inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
  • Saute the bacon slowly in hot butter until it is very lightly browned (over low heat). Remove to a side dish.
  • Dry the chicken thoroughly. Brown it in the hot fat in the casserole (over medium high heat).
  • Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly (over medium low heat) for 10 minutes, turning the chicken once).
  • Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match (HA! Use a long stick flame please). Shake the casserole back and forth for several seconds until the flames subside.
  • Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when pricked with a fork. Remove the chicken to a side dish.
  • While the chicken is cooking, prepare the onions and the mushrooms.
  • Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat and discard bay leaf.
  • Blend the butter and flour together into a smooth paste. Beat the paste into the hot liquid which a wire whip. Bring to the simmer, stirring and simmer for a minute or two., The sauce should be thick enough to coat a spoon lightly.

Notes