Coq au Vin

Coq au Vin

Coq au Vin is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, tender onion and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. Coq Au Vin, rooster in red wine, is a Burgundian dish, and is considered aa class="more-link" href="http://www.wiveswithknives.net/2013/05/30/coq-au-vin/" rel="nofollow" [Read More]/apYou're reading a href="http://www.wiveswithknives.net/2013/05/30/coq-au-vin/"Coq au Vin/a by Cathy, originally found at a href="http://www.wiveswithknives.net"Wives with Knives/a. If you've enjoyed this post, be sure to follow Cathy on a href="https://www.facebook.com/pages/Wives-with-Knives/109429219100791"Facebook/a or a href="http://feeds.feedburner.com/wiveswithknives/nTzq"subscribe here/a!/p

Ingredients

  • Good olive oil
  • 8 ounces good bacon or pancetta, diced
  • 2 (3-to 4- pounds) chicken, each cut into 8 serving pieces
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots, cut diagonally into 1-inch pieces
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/4 cup Cognac or good brandy
  • 1 750-ml bottle good dry red wine such as Burgundy
  • 2 cups chicken stock, preferably homemade
  • 1 bunch fresh thyme springs, wrapped in cheesecloth and tied into a little bundle
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided
  • 3 tablespoons all purpose flour
  • 1 pound frozen small whole onions
  • 1 pound porcini or cremini mushrooms, stems removed and thickly sliced
Read the whole recipe on Wives with Knives