Ingredients for Coq au Vin
This classic French recipe is a braise that keeps chicken moist and flavorful. Use whole pieces of a chicken.
- 1 roaster chicken (5 to 6 pounds), cut into pieces
- Salt and fresh cracked black pepper
- 6 slices thick cut bacon, cut into pieces
- 1 onion, minced
- 2 carrots, peeled and diced
- 2 stalks celery, peeled and diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup dry red wine
- 1 cup chicken stock
- 2-3 tablespoons chopped fresh thyme
- 1 cup pearl onions
- 2 tablespoons butter
- 2 cups button mushrooms, quartered
- 1/4 cup chopped fresh parsley
- Season chicken pieces liberally with salt and pepper.
- In a large dutch oven or pot, cook bacon over medium-high heat until crisp.
- Using a slotted spoon, remove bacon bits to a platter.
- Add chicken pieces to the bacon fat in the pan and brown on all sides.
- Using tongs, remove browned chicken from pan and set on platter with bacon.
- Add minced onion, carrots, and celery to the pan and cook in bacon fat until they begin to brown, about 5 minutes.
- Add garlic and stir until it releases its scent, about 30 seconds.
- Add flour and cook, stirring, until flour loses raw flavor, about 2-3 minutes.
- Add wine to pan, scraping all of the browned bits off the bottom.
- Add chicken stock, thyme, and pearl onions.
- Return chicken and bacon to the pan, pouring in any juices that have collected on the platter, as well.
- Bring to a boil and reduce heat to medium and cover the pan. Simmer for one hour.
- While stew is simmering just before serving, heat a sauté pan on medium high heat with butter.
- When butter is hot, add mushrooms. Allow them to sit in contact with the pan without stirring until they release their juices and the liquid evaporates, about 5 to 7 minutes.
- Continue cooking mushrooms, stirring, until they are browned.
- Serve stew garnished with mushrooms and chopped fresh parsley.
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