Coq Au Vin
List of Ingredients
- 1 pound bacon, cut into 1/2 inch pieces
- 1/2 cup, plus 3 tablespoons flour
- 8 chicken thighs (about 4 ounces each), skin on
- Freshly ground black pepper
- 2 cups thinly sliced yellow onion
- 2 pounds mushrooms, thinly sliced
- 1/4 cup chopped shallots
- 2 tablespoons chopped garlic
- 3 - 4 sprigs fresh thyme
- 2 bay leaves
- 3 cups young full-bodied red wine
- 2 cups brown cicken or veal stock
- 2 tablespoons butter
- 1 tablespoon finely chopped parsley
Instructions
- In a large hot ovenproof skillet with a lid, cook the bacon until crispy, about 6 - 8 minutes. Remove the bacon, drain on paper towels and set aside. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Reserve remaining flour. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 - 4 minutes on each side.
- Remove the chicken from the pan and set aside. Add the onions to the pan and saute for 2 - 3 minutes or until tender. Add the mushrooms, shallots and garlic. Season with salt and pepper. Saute for 2 minutes. Add the thyme and bay leaves. Add the chicken back to the pan. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover.
- Cook the chicken until very tender, about 30 - 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid into a simmer and cook for 3 - 4 minutes.
- Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.
- Yield: 4 servings.
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