Recipe by Crepesuzy
Warning.. this is a very rich dish! Done with real butter and bacon, but if you want to indulge once in a while this is the meal to try! The original French "coq au vin" was made without the potatoes and carrots and stewed in a pot on top of the stove. The "coq" was usually a tough old rooster and needed lots of cooking time to come out tender enough to eat!
Top Review by Lory's Kitchen
This was delicious. I made it for Saturday night supper and my partner, while not an avid casserole fan, absolutely loved this. He even went back for seconds! The sauce was delicious and the inclusion of bacon helped to flavour the casserole beautifully. In future I will add a touch more wine (just for personal taste), and perhaps a bit of thyme to compliment the chicken.
I will also cut the carrots and potatoes into smaller cubes next time as after an hour in the oven they were still a little bit crunchy.
We will make this recipe again and again. Thank you for sharing!
- 1 chicken
- 4 slices bacon
- 8 shallots
- 4 garlic cloves
- 4 medium carrots
- 4 large mushrooms
- 4 -6 potatoes
- 2 -3 cups chicken broth
- 1 cup white wine
- 1⁄2 cup butter
- 1 tablespoon flour
Directions See How It's Made
- Wash and peel all vegetables.
- Cut carrots and potatoes into large chunks.
- Cut large mushrooms into quarters.
- Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
- Cut up bacon into small strips or cubes.
- Have casserole dish ready at the side of stove.
- Start by carefully frying bacon pieces in butter.
- Do not let pan get too hot so as not to burn the butter!
- With slotted spoon take out bacon pieces and place in casserole dish.
- Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
- Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
- Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
- When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
- Stir in flour to butter and bacon grease.
- Add chicken broth and cooking wine and let simmer a minute.
- Add enough broth so that the mixture is a medium gravy consistancy.
- Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
- Pour broth over meat and vegetables in casserole.
- Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.