Photo: Coq au Vin Recipe
Ingredients
- 1 pound bacon, cut into 1/2 inch pieces
- 1/2 cup plus 3 tablespoons flour
- 8 chicken thighs (about 4 ounces each), skin on
- Freshly ground black pepper
- 2 cups thinly sliced yellow onion
- 2 pounds button mushrooms, thinly sliced
- 1/4 cup chopped shallots
- 2 tablespoons chopped garlic
- 3 to 4 sprigs fresh thyme
- 2 bay leaves
- 3 cups young full-bodied red wine
- 2 cups brown chicken or veal stock
- 2 tablespoon butter
- 1 tablespoon finely chopped parsley, plus extra for garnish
- 4 cups Mashed Potatoes, hot (seasoned with butter, cream, salt and white
- pepper)
Directions
In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon, drain on paper towels and set aside. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Reserve remaining flour. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the pan and saute for 2 to 3 minutes or until tender. Add the mushrooms, shallots, and garlic. Season with salt and pepper. Saute for 2 minutes. Add the thyme and bay leaves. Add the chicken back to the pan. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the chicken until very tender about 30 to 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3-4 minutes. Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Spoon the potatoes onto each serving plate. Lay two pieces of the chicken next to the potatoes. Spoon the sauce over the chicken. Garnish with the reserved crispy bacon and parsley.
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By JDogg99
Southern MD
on January 08, 2012
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My sauce came out very good, the chicken only good. Being an absolute novice to French cooking, this was my first attempt, I feel my overall results were good. I was a bit too stingy with the salt during cooking and could have done the sear of the chicken at a bit hotter temp. For some reason, I added dried cherries after reading another recipe stating raisins added more flavor. The cherries just didn't quite go. I also added a tbsp of tomato paste w mushrooms. Annnnd, I also used non-alcoholic Cabernet. Best thing was I got the opportunity to use my first dutch oven. Yay!
By momlovesdylan
on March 20, 2011
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THIS WAS JUST OK. I COOK QUITE A BIT AND THERE WAS A LOT OF PREP WORK INVOLVED FOR THE BLAND END RESULT. UNFORTUNATELY, THE WINE SEEMED TO OVERPOWER ALL THE OTHER FLAVORS. CONSIDERING THE AMOUNT OF BACON/BACON GREASE/FAT IN THIS RECIPE, I EXPECTED A MUCH BETTER FLAVOR. WHEN YOUR HUSBAND TELLS YOU HE'S GOING TO MC DONALDS AFTER YOUR DINNER (AND YOUR SON CHIMES IN TO PLEASE PICK HIM UP SOMETHING TOO, IT'S JUST PLAIN DISAPPOINTING!
By radskierd_9395435
Fairfax, VA
on March 08, 2011
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I have made this dish at least a dozen times using Emeril's recipe and it turned out great every time. I omit the mushrooms and just use breasts and legs both with bones and skin. I also let it cook for 2 hours in the oven. It comes out with the chicken falling off the bones and hot and full of flavor. I serve it over papardelle noodles and it is my favorite chicken recipe out of hundreds.
Read all 17 reviews