Coq Au Vin featuring Herbes de Provence

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Ingredients

6 strips thick-cut bacon, diced into 1/4-inch pieces (about 1 cup)
3 pounds chicken legs and thighs
1 tablespoon olive oil
2 yellow onions, sliced
2 large carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons flour
¼ cup brandy or cognac
1/2 bottle good quality red wine, preferably burgundy
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1/2 pound frozen pearl onions

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
15 minutes
Cook Time: 
1 ½ hours
Total Time: 
1 hour 45 minutes
Serving size: 
6-8

Directions

1. In a large Dutch oven or heavy pot with tight fitting lid, cook bacon over medium heat until fat has rendered and bacon is crisp, about 12 minutes. Transfer bacon with a slotted spoon to a paper towel lined plate, leaving fat in the pan.
2. Heat the bacon fat over medium heat until it just about smoking. Working in batches if necessary, add the chicken in a single layer and cook until well browned, about 3 to 5 minutes per side. Transfer chicken to a plate.
3. Add the onion, carrot, bay leaf and salt to the pan. Cook until the vegetables are lightly browned, about 7 minutes.
4. Stir in the garlic and tomato paste, cook for 1 minute or until the garlic becomes fragrant. Stir in the flour and cook for 2 minutes.
5. Remove from heat and add brandy. Carefully ignite. Once the flame dies down, stir in the wine and Herbes de Provence, scraping up the brown bits on the bottom of the pan.
7. Add the chicken, any accumulated juices and half of the bacon back to pan. Cover and simmer over low heat for 45 minutes to 1 hour.
8. In a large skillet over medium heat, add the butter and mushrooms. Cook for 8 minutes, or until mushrooms are browned. Add the mushrooms to stew with the pearl onions.
9. Remove the chicken and increase the heat to medium. Cook the sauce uncovered for 10 minutes to concentrate. Season with salt and pepper. Serve warm.

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