Coq au Vin

Chicken is certainly the go to meat for most American families, but it sure can get tiresome. Grilled, sautéed, fried, after a while it all starts to taste the same. So, on the prowl for a new way to make this bird I came across Coq au Vin (translated to "Rooster in Wine"). This classic French dish has been linked all the way back to Gaul.

Typically the recipe calls for a chicken, a full bottle of wine, brandy, salted pork, & mushrooms & the cooking process isn't unlike the process of making a good stew. These flavors compliment one another so organically you can practically taste the history.

Coq au Vin, serves 3 - 4

recipe, Ina Garten

4 oz. bacon or pancetta, diced

2 tbsp. olive oil
1 (3 to 4 lb.) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 lb. carrots, cut diagonally in 1-inch pieces
1 tsp. chopped garlic
1/4 c. cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 c. chicken stock
10 fresh thyme sprigs
2 tbsp. unsalted butter, at room temperature, divided
1 1/2 tbsp. all-purpose flour
1/2 lb. frozen small whole onions
1/2 lb. cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250F. Heat the olive oil in a large dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, a pinch of salt, and a pinch of pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just cooked through. Remove from the oven and place on top of the stove.

Mash 1 tbsp. of butter and the flour together and stir into the stew. In a medium saute pan, add the remaining 1 tbsp. of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Top image, wikipedia.com