 Summary
This is more work than the other Coq au Vin recipe on this site, however, this is a recipe to serve to your guests for a dinner party. It takes a little more time to prepare, but it's worth the wait. It's all in the prep and presentation. If it's pleasing to the eyesight, it's pleasing to the appetite. Bon Appetit
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 6 Quart Stock Pot with Cover flat bottom View
 12 inch Saute Skillet View
 8.5 inch Saute Skillet View
 9X13 Bake and Roast Pan View
Prep Time
20 Minutes
Servings
2 - 4
Ingredients: 2 Tbls. good olive oil 4 ozs. good bacon or pancetta, diced 1 (3 to 4 Lbs.) chicken, cut in 8ths Kosher salt and freshly ground black pepper ½ Lb. carrots, cut diagonally in 1 inch pieces 1 yellow onion, sliced 1 tsp. chopped garlic ¼ cup Cognac or good brandy ½ bottle (375 ml) good dry red wine such as Burgundy 1 cup good chicken stock, preferably homemade 10 fresh thyme sprigs 2 Tbls. unsalted butter, at room temperature, divided 1 ½ Tbls. all purpose flour ½ Lb. frozen small whole onions ½ Lb. cremini mushrooms, stems removed and thickly sliced
Directions: Preheat the oven to 250o F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned.
Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 tsps. salt, and 1 tsp. pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the 4Qt. Slo Cooker and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 Tbl. of butter and the flour together and stir into the stew. Add the frozen onions. In a 8 inch saute pan, add the remaining 1 Tbl. of butter and cook the mushrooms over medium low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot. |
