Coq Au Vin

20 ingredients
5 steps

Ingredients

  • 6 cloves garlic, bruised with back of knife
  • 3 None bay leaves
  • None None Few large thyme sprigs
  • None None Few sprigs flat-leaf parsley, leaves and stalks separated
  • 12 None whole black peppercorns
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 None onion, sliced
  • 14 oz cremini mushrooms, halved
  • 3 None celery stalks, chopped
  • 6 oz thick-cut bacon, cut into thick strips
  • 2/3 cup brandy
  • 1 None whole chicken (about 4 lbs), cut into 4 pieces
  • 1/3 cup flour
  • 1 bottle (750 ml) full-bodied red wine
  • 2 cups chicken stock
  • 3 tbsp coarse grain mustard
  • 1 lb baby carrots
  • 1 1/3 lbs baby potatoes
  • None None Crusty baguette, to serve

Directions

  1. 1
    Preheat the oven to 325°F. Place garlic, bay leaves, thyme, parsley stalks and peppercorns on muslin or cheesecloth and tie with kitchen string to form a bouquet garni.
  2. 2
    Heat half the oil and butter in a Dutch oven on medium-high heat. Add onion, mushrooms, celery and bacon and cook for 15 mins, stirring occasionally. Add brandy and scrape bottom of pan with wooden spoon to deglaze. Cook until reduced by half. Transfer to bowl and set aside.
  3. 3
    Heat remaining oil and butter in the same pan on medium-high heat. Season chicken with salt and black pepper. Cook chicken, skin-side down, until golden (you may need to do this in batches). Transfer to bowl with mushrooms.
  4. 4
    Add flour to fats and juices in pan and cook, stirring, for 1-2 mins. Add wine, stock and mustard and stir well. Return chicken and mushroom mixture to pan. Add carrots, potatoes and bouquet garni. Bring to a simmer.
  5. 5
    Transfer to oven and cook, uncovered, for 2 hours, or until chicken is tender and falling off the bone. Remove from oven and skim off any excess fat. Discard bouquet garni. Garnish with parsley leaves and serve with crusty baguette.

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