Coq au Vin

Recipe by Crabbycakes
READY IN: 1hr 40mins




  • In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
  • Transfer bacon to paper towels to drain.
  • Coat chicken pieces in flour, salt and pepper.
  • Brown chicken in hot bacon fat on both sides.
  • Add garlic, onions, mushrooms and carrots.
  • Saute' 2 minutes to soften.
  • Pour cognac into a small glass.
  • Remove pan from heat, pour in cognac, put pan back on the flame.
  • Flambe' by lighting a long match and holding it just above the pot and light the fumes.
  • The brandy will catch fire and the flames will burn out within 1 minute.
  • (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
  • When the wine is well blended, add the herbs.
  • Cover and simmer for 1 hour.
  • Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
  • You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
  • (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
  • Serve atop noodles or rice.