Ingredients
- 6 slices bacon
- 2 chicken breasts
- 2 thighs
- 2 legs
- 1/2 cup all-purpose flour
- Kosher salt
- Pepper
- 2 cloves garlic, chopped
- 2 cups pearl onions, peeled
- 2 cups mushrooms
- 2 carrots, cut in 2-inch pieces
- 1/4 cup cognac or brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbs de Provence
- 3 bay leaves
- Fresh parsley, chopped, for garnish
Directions
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
Photo: Coq Au Vin Recipe
















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By miyeko1_9066062
Huntington Beac...
on August 31, 2012
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My Family and friends all love this meal. It's easy to put together and the taste is amazing! Everyone thinks I was slaving away at the stove for hours!
By write_to_megs_8...
Austin, TX
on November 13, 2010
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It is a little bland. I made a paste of garlic, butter and herbs de provence and put it under the skin before browning. Worked well.
By heart4him11_131...
Oldsmar, 48
on September 16, 2010
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I hadn't made Coq Au Vin in many years and had lost my original recipe. This was was easier than the one I used to make and just as good as I remember. I used regular onion chopped in large pieces and just a touch of dried thyme instead of fresh. Also used Pinot Noir for the wine. Made sure to season the flour well due to the comments about a lack of salt. Added cornstarch that had been mixed with just a little cold water to thicken at the end. It was wonderful. My husband gave it an A+ (we always grade our recipes around here. Thanks, Tyler!
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