Coq Au Vin pronounced coke-oh-vahn! Now that you know how to say the dish, why don't you make the dish?! After I typed this line, I had to say it out loud. All the while, Brian was in the pantry getting his late night snack on, rummaging through a mass of treats , and I hear him say with a little tude, "What did you say?" And I said, "Now that you know how to say the dish, why don't you make the dish."
He laughed, paused and then said, "Oh I thought you said, now that you know how to say it b*!ch, why don't you make it b*!ch." Bahahahah! We couldn't stop laughing. ROTFL (rolling on the floor laughing). I know my husband is against me adding this brief exchange to my post, but I just had too. Here's what he had to say about it, "Babe, that's a family blog, don't post such language on there." Puh-lease! Really? Really!
These cold winter nights, call for something warm and hearty. This classic French dish of chicken cooked in red wine is simply delicious. The chicken falls off the bone and melts in your mouth. The house smells of aromatic ingredients and herbs. We had this with buttered green peas and toasted sourdough bread. But you can serve this over mashed potatoes, creamy polenta or buttered rice. It's good the same night you make it, it's great the next day you eat it!
COQ AU VIN
Adapted from Kathleen Flinn's Coq Au Vin recipe in Good Housekeeping (10/2014)
Serves 8 to 10
<for the chicken stew>
2 tablespoons olive oil
House Seasoning (1 cup coarse salt, 1/4 ground black pepper, 1/4 cup garlic powder)
1 (4 pound) whole chicken, cut into parts
1/2 pound bacon, chopped
2 medium onions, chopped
4 stalks celery, chopped
2 medium carrots, cut into 1 inch chunks
4 garlic cloves, minced
2 tablespoons brandy
1/4 cup all-purpose flour
1 bottle (750 ml) red wine
2 cups chicken broth
10 sprigs thyme
2 bay leaves
<for the mushroom mixture>
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 small onion, thinly sliced
Coarse salt and freshly ground black pepper, season to taste
1/4 cup fresh flat-leaf parsley, finely chopped
Preheat the oven to 350 degrees.
<browning the chicken>
Season the chicken parts on all sides with house seasoning.
Heat oil in a large dutch oven or pot over medium-high heat.
Work in batches. Cook the chicken parts, 3 to 4 minutes per side; remove and set aside.
Repeat with the remaining chicken parts, then set aside.
<sauteeing the bacon and vegetables>
Turn heat down to medium.
Add bacon to the pot; cook 4 minutes or until slightly crispy. Stirring often.
Add the onions, celery and carrots, cook 5 minutes or until onions are translucent. Continue to stir.
Add the garlic, cook another 2 minutes.
Add brandy, cook another 2 minutes or until brandy is reduced by half.
<baking the chicken>
Sprinkle flour over vegetable mixture, give it a quick stir.
Add the chicken back to the pot.
Add wine, chicken stock, thyme and bay leaves.
Turn heat to high and boil for about 2 minutes.
Skim off foam and fat.
Turn off heat. Cover and place in the oven.
Bake for 1 1/2 hours or until chicken parts are tender.
<cooking the mushroom mixture>
Melt butter in a large skillet pan over medium-high heat.
Add mushrooms, onions and 1/4 teaspoon salt.
Cook about 10 minutes or until brown, stirring occassionally.
<completing the dish>
Remove the pot from the oven.
Add the mushroom mixture to the chicken stew.
Season to taste with salt and pepper.
Garnish with fresh parsley.
You can cook up to six pounds of chicken parts with this recipe. I used a four pound chicken instead.