Coq Au Vin
(Casserole of Chicken in Red Wine, Garnished with Onions, Mushrooms, and Bacon)
|Cooking Club ladies, enjoying the dish!|
A 3-to 4-ounce bacon, chopped
A 10-inch dutch oven or electric skillet
2 Tb cooking oil
Heat pan and simmer bacon in pan until cooked through and browned (about 10 minutes.) When bacon is very lightly browned, remove to a side dish, leaving fat in pan.
2 ½ lbs. 3 lbs. cut-up frying chicken (use any pieces you would like to have – just enough to fill the base of the pan without over crowding. )– I used thighs so they all had the same cooking time. Also I would remove the skins after browning them.
½ tsp salt
1/8 tsp pepper
1 to 2 Tb cooking oil
12 to 24 small white onions
3 tbsp of flour
Dry chicken thoroughly in a towel. Brown on all sides in the hot fat (360 degrees). Season chicken with salt and pepper, cover pan, and cook slowly (300 degrees) for 6-10 minutes, turning chicken.
Add peeled onions.
Season chicken with salt. Cover and cook for about 10 minutes. (rotate half way and salt for the last 5 minutes.)
Add Flour (does not need to be exact.) This will help thicken the sauce when the wine is added.) Turn and cook for about 2 minutes.
Simmering in Red Wine
1/2 bottle Burgundy, Chianti or full-flavored Red Wine.
1 to 2 cups beef stock
1 Tb tomato paste (or 1 small fresh tomato, or puree)
2 cloves mashed garlic/pressed
¼ tsp thyme
1 bay leaf
Pour wine into pan, and add just enough bouillon to just barely not cover the chicken. Scrape bottom to make sure no flour bits are on the bottom. Add back in bacon pieces.
Stir in tomato paste, garlic, and herbs. Bring to the simmer, then cover and simmer slowly for about 30 minutes, or until chicken meat is tender when pierced with a fork. (Depending on the piece of meat, you will pull out the smaller pieces that are done yet. Onions need to be fork tender, so pull those out when done, etc. Cook each until it’s all done, then put it all back in.)
½ lb. (2 cups) fresh mushrooms, quartered
1 Tb butter
½ Tb cooking oil
Add mushrooms into pan for about 4-5 minutes. (If there is too little liquid, add more stock.)
As mushrooms are cooked, adjust the seasoning to taste.
Accompany with rice, green peas (or side of your choice), with of course, Red Wine!
Bon Appetit! (as Julia always says.)
Original Recipe: http://www.wgbh.org/articles/Julia-Childs-Coq-au-Vin-Recipe-6971