A classic French country dish, Coq Au Vin translates to chicken with wine. This rich dish first browns the chicken pieces in bacon fat, then it is slowly simmered in a combination of red wine, chicken broth and spices for wonderfully flavored fall-off the bone chicken meal.
Serve this dish with a side of roasted or mashed potatoes and enjoy.
Prep Time: 10 minutes
Cooking Time: 75 minutes
Active Cooking Time: 40 minutes
Special Tools: Poultry Twine
4 oz. Bacon cut into 1-2 inch strips
3lb. Chicken Pieces (Legs, Thighs, Breast)
Salt and Freshly Ground Pepper
1 Medium Onion chopped
3 Garlic Cloves minced
3 Carrots cut into 1/4 thick slices
2 Cups Dry Red Wine
2 Cups Chicken Broth
1 Bay Leaf
4 Parsley Sprigs
4 Thyme Sprigs
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/2 lb. Shiitake Mushrooms sliced
Parsley chopped to garnish
Place a large deep skillet over high heat. Toss in the bacon strips and cook until crisp (about 4-5 minutes). Remove the cooked bacon and set aside. Place the chicken pieces into the hot skillet with bacon oil to brown the meat on all sides (about 3-4 minutes on each side). Transfer the chicken to a plate. Season the chicken with salt and freshly ground pepper and set aside.
Reduce the oil in the skillet to 2 tablespoons. Place the skillet back over high heat and add the onions, garlic and carrots to the pan. Stir-fry the ingredients until the onions are soft (about 5 minutes). Pour in the two cups red wine and reduce the heat to a brisk simmer. Continue to simmer until the wine is reduced by half (about 5 minutes).
Tie the bay leaf, parsley and thyme into a bouquet with poultry twine. Add the bouquet of spices to the skillet with 2 cups chicken broth and the bacon. Return the chicken pieces to the skillet with skin face up. Bring the heat down to a low simmer, partially cover the skillet and let simmer for 45 minutes.
While the chicken simmers, melt the butter with the olive oil on a separate skillet. Add the mushrooms and saute until soft (about 10 minutes). Remove the pan from the heat and set aside.
When the chicken is done, remove the spice bouquet and discard. Add the mushrooms to the coq au vin and let simmer for an additional 5 minutes. Garnish the pan with parsley, serve and enjoy.