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Coq Au Vin
2007, Ina Garten, All Rights Reserved

Directions
2 tablespoons good olive oil

Ingredients
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Directions
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat
for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a
slotted spoon.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the
chicken on both sides with salt and pepper. When the bacon is removed, brown the
chicken pieces in batches in a single layer for about 5 minutes, turning to brown
evenly. Remove the chicken to the plate with the bacon and continue to brown until
all the chicken is done. Set aside.

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. Add the garlic and cook for 1 more minute. Add the
Cognac and put the bacon, chicken, and any juices that collected on the plate into
the pot. Add the wine, chicken stock, and thyme and bring to a simmer. 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. Remove from the oven and place on top of the stove.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the
frozen onions. 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. Add to
the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to
taste. Serve hot.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved