Quick Coq au Vin
Julia Child’s world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Servings: 4 Servings
Cost: $25 - $35
Equipment
- Large pot or Dutch oven
Ingredients
- 3 tbsp olive oil
- 3 slices bacon, thick cut, roughly chopped
- 1 4 lb chicken, cut into six pieces
- ½ cup flour, seasoned with salt and pepper to taste Roughly, a tablespoon of kosher salt and 2 tsps of crushed pepper.
- 8 - 10 oz button or cremini mushrooms, rinsed and halved (optional) Optional, yes....but they add a nice depth of flavor to the stew
- 20 whole baby carrots, cut in half
- 1 clove garlic, peeled and minced
- 2 large sweet onions, chopped, or 2 cups pearl onions White onions will work if no sweets available.
- 1 bottle red wine (Pinot noir, Zinfandel or similar is best)
- 1 cup chicken broth
- 1 bay leaf
- 2 sprigs thyme
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
- Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
- Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
- Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
- Pour half the wine into the pan and cook over high heat for about 8 minutes.
- Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
- Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.
