Coq au Vin
A Classic French Dish, Coq au Vin, is rich with bold flavors and is a perfect dish when wanting to impress on a special evening. As with most European Dishes you let the ingredients do the talking as they blend together. You don’t have to be precise with measurements, in fact we suggest that you aren’t. Preparing Coq au Vin is meant to be a creative experience and eating it a joyful one. If you like wine-soaked carrots, add more carrots. If you’re not a mushroom fan, leave the mushrooms whole, to avoid eating them (or don’t add them). To cut down on prep time you can cut the vegetables the night before.
Serves 3-4 people
Prep Time: 20-30 minutes
Bake Time: 60 minutes
- 1/3 – 1/2 Lb of Applewood Thick Bacon, cut into 1/2 -inch strips
- Snider’s SPOG seasoning or Salt and Pepper
- 1 1/2 Whole Chickens (apx 3-4 lb), cut up into pieces (substitute for 3-4 Lb of Boneless Skinless Chicken breast)
- 1 Lb Raw Carrots, cut into diagonal 1inch pieces (*we love the carrots, so we add more)
- 1 Whole Yellow Onion, chucked or 15-20 pealed Pearl Onions
- 1-2 Shallots, minced
- 2-3 Garlic Cloves, chopped
- 2-4 Tbs, Unsalted Butter
- ½ Lb pound of Mushrooms, quartered (if you like mushrooms, add more)
- 1 ½ – 2 Tbs of Flour
- 5 – 1 oz of More Than Gourmet Glace de Poulet Gold dissolved into 1 cups of hot water (substitute 1 cup of chicken stock)
- 1 ½ – 2 cups of Dry Red Wine (Burgundy, Merlot or Pinot Noir)
- 1 -2 Tbs of Tomato Paste
- 2 sprigs of Fresh Thyme (or 2 teaspoons of dried thyme)
- 2 Bay Leaves
- 1-2 Tbs of Fresh Parsley chopped for garnish
- Preheat the oven to 375 degrees.
- Cook the bacon in a large heavy bottom pot over medium heat on the stove top. When it is crisp and browned, remove it from the pot. Scoop out bacon so you can brown the chicken in the bacon drippings.
- Season the chicken with a light coat of SPOG or salt and pepper on both sides. Brown both sides of the chicken in the pot (add some grapeseed or olive oil, if you do not have enough bacon drippings). Depending on your pot you will need to do this a couple of batches. Remove the chicken from the pot and set aside.
- Add the prepared carrots and the onions to the pot (you may want to add 1 Tbs of butter at this point depending on how sticky your pot is), season the carrots and onions with SPOG or salt and pepper, and cook, stirring occasionally, over medium-low heat on the stove top until they begin to brown. Stir in the shallots and garlic and cook 3-4 minutes longer. Add the remaining butter and the mushrooms and cook for an additional 5 minutes.
- Sprinkle the flour over the vegetables, stirring softly, for 1 minute longer. Add the dissolved Glace de Poulet Gold (or Chicken Stock) and wine and bring to a soft boil. Cook, until the sauce thickens, 4-5 minutes, continue to stir and scrape up the bits on the bottom of the pan.
- Mix in the tomato paste, thyme sprigs, and bay leaves. Add in more salt and pepper at this time (be careful not to over salt).
- Add browned chicken and cooked bacon, gently folding them into the sauce.
- Bake in your preheated oven covered for 30 minutes; remove cover and bake for and approximately 30 minutes longer. Gently stir occasionally and bake until the chicken is moist and cooked through and carrots are tender. Scoop out the bay leaves and thyme sprigs.
- Serve the Coq au Vin and garnished with parsley.
Suggested Sides: fresh loaf of bread, roasted vegetables or a risotto, and a side salad. Pair the Coq au Vin with a nice glace of wine.