Coq Au Vin

Name: Coq Au Vin
Ingredients: 1 whole chicken, broken down into 8 pieces; flour as needed, for dredging; salt and pepper, to taste; 2 tablespoons unsalted butter; 4 tablespoons brandy; bouquet garni (4 inch carrot stick, 4 inch leek (split it half), 1 sprig of thyme, 1 bay leaf); 3 garlic cloves, peeled and crushed; 1 cup red wine; 2 cups chicken stock; 2 pieces bacon, chopped into 1/4 inch pieces; 18 pearl onions, peeled; 10 button mushrooms, quartered

12 ingredients

7 steps

Ingredients

1 whole chicken, broken down into 8 pieces
flour as needed, for dredging
salt and pepper, to taste
2 tablespoons unsalted butter
4 tablespoons brandy
bouquet garni (4 inch carrot stick, 4 inch leek (split it half), 1 sprig of thyme, 1 bay leaf)
3 garlic cloves, peeled and crushed
1 cup red wine
2 cups chicken stock
2 pieces bacon, chopped into 1/4 inch pieces
18 pearl onions, peeled
10 button mushrooms, quartered

Directions

1

Season the chicken pieces with salt and pepper.
2

Place the flour in a shallow dish and dredge each piece of chicken, shaking off any excess. You want to get a good dredging because ideally, the flour that ends up on your chicken will ultimately be what thickens up your sauce throughout the cooking process.
3

In a large dutch oven heat the butter under medium high heat. Add the chicken, in batches, and cook until both sides are browned nicely. Set the chicken aside on a plate.
4

Add bacon pieces to dutch oven and cook until fat is rendered and bacon is crispy. Drain all but 2 tablespoons of fat from pot. Add the brandy and ignite. Cook until flame dies out.
5

Return chicken to pot and add bouquet garni, garlic, wine, and chicken stock. Bring to a boil and then reduce to a simmer. Cover and let simmer for about 45 minutes to an hour. Or until chicken is tender and sauce is thickened.
6

About 20 minutes before ready to serve, add in pearl onions and mushrooms.
7

Season with salt and pepper.