Coq au Vin

May 13, 2008

What do you cook when it’s raining, 50 degrees outside (in mid May) and you have these two items on the counter?

IMG_8789 IMG_8821

 

The answer is coq au vin, bien sûr.  I just cannot bring myself to cook it the traditional way by using an entire bottle of wine, but I think this recipe still results in a rich full flavor.  And you can still have a couple glasses to drink with your delicious dinner.

 

Coq au Vin

6 slices of chopped bacon

2 Tbs. olive oil

1/2 C. plus 3 Tbs. flour

4 chicken leg quarters, excess skin and fat trimmed (or small whole chicken cut up)

3 cloves garlic, minced

2 carrots, sliced

2 medium onions, quartered

10 oz. button mushrooms, quartered

2 Tbs. fresh thyme, chopped

1 bay leaf

2 C. dry red wine (Pinot Noir, Zinfandel, French burgundy)

2 C. chicken stock

salt and pepper to taste

2 Tbs. butter for rue

 

Preheat oven to 350 degrees.  Cook chopped bacon in dutch oven until crisp, about 4-5 minutes. 

 (shhh…. don’t tell my husband there’s bacon in this dish.  Hey, the red wine makes it heart-healthy!)

Transfer bacon to paper-towel lined plate and drain all but 1 tablespoon of bacon fat out of pot.  Add 2 tablespoons of olive oil to pot and heat on medium high.  Coat chicken with flour and sprinkle with salt and pepper.  Working in batches, sear chicken until brown, about 4-5 minutes per side.  Transfer to plate.

 Add garlic to pot and saute for about a minute.  Then add onions, mushrooms, carrots and thyme until onions begin to brown, about 10 minutes.

Add red wine and bring to a boil, scraping up any brown bits.  Add chicken stock, bay leaf, and bacon and boil about 5 minute more.  Place chicken back in the pot, cover and bake for about 1 1/4 hours.

 

Optional:  If you like your sauce thicker, make a rue (heating 2 Tbs. butter and 3 Tbs. flour) in small saucepan.  After chicken is cooked, transfer wine sauce into the saucepan with the rue, bringing to a boil, whisking until thickened.  Season with salt and pepper and pour over chicken and vegetables.

 

Serve with mashed potatoes, egg noodles or a crusty bread.  And of course, your left-over wine (Bearboat Pinot Noir 2005).

 

Advertisements

One Response to “Coq au Vin”


  1. I made a great variation on coq au vin–”rigatoni with braised chicken and saffron cream.” It was unbelievably delicious!
    http://michaelbeyer.wordpress.com/2010/09/24/rigatoni-with-braised-chicken-and-saffron-cream/


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: