Entree Du Jour

Coq Au Vin

1 split chicken
2 C Cabernet Sauvignon

Salt and pepper

1 package of bacon, sliced into 1/2 inch pieces

3 T olive oil

1 onion, finely chopped

8 garlic cloves, thinly sliced

1 bag of frozen pearl onions

2 cups white button mushrooms
, chopped
3 T flour

1 T tomato paste

2 T Cognac

2 bay leaves

5 fresh thyme sprigs

2 t herbs de Provence

Place chicken in a large bowl, and add wine. Cover, and let sit for 2 hours to overnight. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine.

Season chicken with salt and pepper.

Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot, add olive oil. Raise heat to medium-high.

Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate.

Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

Return bacon and chicken to pot. Pour in reserved wine, and add herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour.

I cannot tell you how much this dish is worth the effort. It’s classic, it’s simple in it’s preparation, just lots of steps and time. Perfect for that fall day inside where there’s nothing better to do than watch a movie, get up, do a few things, and let this simmer. I make it while doing laundry and chores.

By the way, I know there are a million rules of thumb about the type of wine to get for cooking – i.e. “only use wine you would drink”…NOPE! Get the cheapest stuff you can. It’s FINE!

You need a good hearty bread for this. I know french bread is the obvious choice, but ciabiatta is actually a fantastic change up here. or a sturdy sourdough. Depending on your number of guests I sometimes put fresh green beans and roasted potatoes with this.

For the roasted potatoes, just quarter (skin on) potatoes into a greased 10×13 pyrex. Sprinkle them with olive oil, salt and pepper (and herbs de provence if you feel especially French!) Turn the oven to 400 degrees and let them go until they are cooked through (at least 30 minutes).

Need more? Oui!


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