A visiting preggers friend was spending the evening with me so I wanted to make something warm and rich and filling. Coq au vin is my basic go-to, especially during the fall and winter months. The leftovers are just as good, if not better than the first bite. I tend not to finish the bottle of wine opened to make this dish, so I’ll add the rest and some chicken broth when I re-heat to make more of that delicious sauce.
Coq au vin
- 6 strips of thick smoky bacon, cut into 1/2 inch strips
- Olive oil (optional)
- 3 1/2 – 4 pounds of chicken, dried with paper towel (I like drumsticks and split breasts)
- 1/4 cup Cognac
- Salt and black pepper for seasoning chicken
- 1 bay leaf
- 1/4 tsp of dried thyme
- 20 small white onions, peeled (Fresh is preferred. Frozen gets too mushy,You can quicken the peeling process by boiling a pot of water, dunking the onions for 2 minutes, letting them cool, then peeling the outer skins.)
- 3 tablespoons of flour
- 2 cups of red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon. No need to go pricey, it will all get reduced and rich)
- 2 cups chicken stock
- 1 tablespoon tomato paste
- 1 – 2 garlic cloves, minced
- 1 Trader Joes size box of mushrooms, trimmed and quartered
- Cook bacon in heavy-bottomed pot until lightly crisp. Transfer to dish to cool.
- Season chicken with salt and pepper. Over medium heat, with the bacon drippings still in pot, brown chicken on all sides turning frequently. Work in batches if necessary.
- With all the chicken in the pot, add Cognac, bay leaf, thyme, and onions. Cover and simmer gently for 10 minutes, turning chicken at least once.
- Uncover and sprinkle flour all over. Turn everything over in flour. Cover and cook for 3 – 4 minutes more, turning once or twice during cooking.
- Removing the pan from heat, add wine and stock while stirring. Add bacon, garlic, mushrooms and tomato paste. Cover and simmer for 25 – 30 minutes. If sauce is too thin, keep simmering until sauce is the consistency and richness you like. Season with salt and pepper if needed.
I love this dish with some roasted potatoes and carrots, and I heard it’s good over wide, flat egg noodles.