Description
Delicious Coq au Vin: Elevate Your Dinner Game Tonight
Ingredients
Scale
- 1 tablespoon olive oil
- 8 ounces bacon or pancetta
- 2 3- to 4-pound whole chickens, cut into 8 pieces
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 pound carrots, cut diagonally into 1-inch pieces
- 2 yellow onions, sliced
- 2 teaspoons garlic, chopped
- 1/4 cup Cognac or brandy
- 1 750-ml bottle of dry red wine
- 2 cups chicken stock
- 1 bunch fresh thyme, sprigs
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen small whole onions
- 1 pound porcini or cremini mushrooms, thickly sliced
Instructions
- Preheat the oven to 275°F. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook for 8 to 10 minutes until lightly browned. Remove the bacon to a plate using a slotted spoon.
- Pat the chicken pieces dry with paper towels, sprinkling both sides with salt and pepper. Brown a few chicken pieces in a single layer for about 5 minutes, turning to ensure even color. Remove and set aside with the bacon.
- Add the carrots, sliced yellow onions, 1 tablespoon salt, and 2 teaspoons pepper to the pot. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are golden. Stir in the chopped garlic for an additional minute.
- Carefully add the Cognac and ignite it to burn off the alcohol. Return the bacon, chicken, and any juices to the pot. Pour in the wine and chicken stock, add the thyme sprigs, and bring to a boil.
- Cover the pot tightly with a lid and place it in the preheated oven for 30 to 40 minutes until the chicken is just no longer pink. Remove the pot from the oven.
- In a small bowl, mash together 2 tablespoons of butter and the flour to make a paste. Stir this mixture into the stew, then add the frozen whole onions.
- Melt the remaining 2 tablespoons of butter in a sauté pan over medium-low heat and cook the sliced mushrooms for 5 to 10 minutes until browned. Add the mushrooms to the stew.
- Bring the stew to a gentle simmer and cook for another 10 minutes, allowing the flavors to meld together. Adjust seasoning if needed. Enjoy hot!
Notes
- Use homemade chicken stock for better flavor.
- Adjust seasoning to your taste.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg