Prep 20 mins
Cook 2 hrs
This dish should be prepared at least one day before serving which puts it high on my list of dishes to prepare for company. All of the work is done before hand. The recipe is from a restaurant in Julienas France, "Le Coq au Vin" and I found it in Bon Appetit.
- 1 (750 ml) bottle beaujolais wine
- 1 large onion, thinly sliced
- 1 large carrot, thinly sliced
- 5 sprigs parsley
- 4 sprigs thyme
- 1 bay leaf
- 5 lbs broiler-fryer chickens, cut up
- 7 slices bacon
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 20 white pearl onions, blanched in boiling water 2 minutes and peeled
- 1 lb small whole mushroom
- 8 slices baguette, 3/4 in thick toasted
- chopped fresh parsley
- In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
- Transfer chicken to a plate.
- Strain and reserve the wine and veggies in separate containers.
- In a large heavy pot over medium heat, cook bacon until crisp.
- Transfer bacon to a paper towel to drain, then crumble.
- Reserve 2 tablespoons of drippings in a small bowl.
- Discard remaining drippings.
- In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
- Add chicken in batches and brown on all sides,about 8 minutes per batch.
- Transfer chicken to a large bowl.
- In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
- Mix in the garlic and the flour.
- Cook, stirring about 2 minutes.
- Whisk in the wine and return the chicken to the pot.
- Cover and simmer about 45 minutes, or until chicken is cooked through.
- Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
- Add the mushrooms and saute until golden, about 10 more minutes.
- Transfer chicken to a bowl.
- Strain cooking liquid and return to the pot.
- Boil until reduced to saucy consistency, about 8 minutes.
- Add chicken, onions, mushrooms and bacon to the sauce.
- Stir to serving temperature.
- Serve topped with toast and sprinkled with parsley.
I combined this recipe and another one (#102981) to make a hybrid one. I used beaujolais wine as suggested, and marinated the vegetables in it overnight. I used a combination of skin/boned thighs and skinless ones; however, next time I will use all skin and bone in. Very very good. Served with baguette & garlic mashed.
This is a easy coq au vin recipe and very good. I used boneless breast and thigh filets but would recommend using chicken on the bone for tenderness.