Coq au Vin

Chicken braised in red wine with bacon, mushrooms, and small onions in the classic French country manner.

Ingredients

• 1 chicken (about 4 pounds), cut into 8 pieces
• 5 ounces slab bacon, diced
• 3 tablespoons unsalted butter
• 18 pearl onions, peeled
• 1/2 pound mushrooms, halved
• 2 tablespoons flour
• 1 bottle (750 ml) dry red wine
• 1 cup chicken stock
• 2 cloves garlic, minced
• 1 bouquet garni
• 2 tablespoons brandy
• Salt and pepper to taste
• Chopped parsley, to finish

Directions

1. Render the bacon in a heavy casserole, remove, and brown the pearl onions and mushrooms in the fat; set aside.
2. Pat the chicken dry, season, and brown well in the same pot with a little butter.
3. Pour the brandy over the chicken and carefully flame it, then sprinkle with the flour and turn to coat.
4. Add the red wine, stock, garlic, bouquet garni, and reserved bacon; bring to a simmer, cover, and cook gently 45 minutes until the chicken is tender.
5. Add the browned onions and mushrooms for the last 15 minutes of cooking.
6. Remove the chicken and vegetables to a serving dish, discard the bouquet garni, and boil the sauce down until it lightly coats a spoon.
7. Swirl in the remaining butter, correct the seasoning, pour the sauce over the chicken, and scatter with parsley.

Notes

Our own version of the classic coq au vin from Dione Lucas’s French cooking repertoire.