Coq Au Vin Recipe

step 1

• STEP 1.Preheat the oven to 250 degrees f.

step 2

• STEP 2.Heat the olive oil in a large dutch oven.

step 3

• STEP 3.Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned.

step 4

• STEP 4.Remove the bacon to a plate with a slotted spoon.

step 5

• STEP 5.Meanwhile, lay the chicken out on paper towels and pat dry.

step 6

• STEP 6.Liberally sprinkle the chicken on both sides with salt and pepper.

step 7

• STEP 7.When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.

step 8

• STEP 8.Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.

step 9

• STEP 9.Set aside.

step 10

• STEP 10.Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

step 11

• STEP 11.Add the garlic and cook for 1 more minute.

step 12

• STEP 12.Add the cognac and put the bacon, chicken, and any juices that collected on the plate into the pot.

step 13

• STEP 13.Add the wine, chicken stock, and thyme and bring to a simmer.

step 14

• STEP 14.Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.

step 15

• STEP 15.Remove from the oven and place on top of the stove.

step 16

• STEP 16.Mash 1 tablespoon of butter and the flour together and stir into the stew.

step 17

• STEP 17.Add the frozen onions.

step 18

• STEP 18.In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned.

step 19

• STEP 19.Add to the stew. Bring the stew to a simmer and cook for another 10 minutes.

step 20

• STEP 20.Season to taste.

step 21

• STEP 21.Serve hot.