Coq au vin
A hearty French stew of chicken braised in red wine with mushrooms and crisp bacon.
SERVES
4
TO
6
Ingredients
- 1 6–8-pound (2-4 kg) rooster or capon, cut into 8-10 bone-in pieces
- Salt and pepper, to season
- All-purpose flour, for dusting
- Olive oil, for searing
- 8 ounces (227 g) slab bacon, cut into lardons
- 1 pound button (small) cremini or white mushrooms, whole
- 1 pound (454 g) pearl onions, blanched and peeled
- 2 cloves garlic, crushed
- 1/2 cup (120 ml) brandy
- 3 1/2 cups (830 ml) burgundy
- 3 1/2 cups (830 ml) chicken stock
- 1/2 cup (120 ml) prepared veal demiglace
- 2 bay leaves
- Several sprigs fresh thyme, tied into bundle
- Parsley, to garnish
Directions
- Preheat the oven to 300° F (150° C).
- Preheat a large (seven-quart/seven L) Dutch oven or rondeau over medium-high heat.
- Pat the rooster/capon pieces dry. Season the poultry pieces, then dust lightly with flour.
- Heat olive oil in a Dutch oven over medium-high heat. Working in batches, sear the poultry until evenly browned on all sides.
- Set the pieces aside and drain the excess oil from the pan.
- Reduce the heat to medium and add the lardons. Cook three to four minutes until the bacon is browned.
- Add the mushrooms and pearl onions and cook until the mushrooms just release their juices, four to five minutes.
- Add the garlic and cook for two minutes, until soft.
- Stir in the brandy and reduce completely.
- Stir in the wine, bring the mixture to a boil, and cook for four to five minutes.
- Add the stock and demi-glace, continue to stir over the heat until simmering.
- Return the meat to the pot.
- Add the bay leaves and thyme.
- Bring the mixture to a boil, then cover, transfer to the oven, and bake for two hours, until the meat is completely tender but still on the bone.
- When ready, locate and discard the bay leaves and thyme.
- Transfer the meat to a serving dish and pour over the sauce along with the braised veggies, garnish with parsley. Serve and enjoy!
