Coq Au Vin

I had this dish once years ago at a restaurant near my hometown of Philly and it became an obsession. I loved it. My desire to one day make this meal became the driving force behind getting a dutch oven - worth every penny. (Thank you Mom and Dad, and HomeGoods. The Cuisinart's working great. Screw you Le Creuset and your pricey, colorful pots...but I'll have you one day.)

The Coq Au Vin was the most complex of my recipes to date, though still not overly difficult. Definitely the most impressive. And it definitely helps with street cred when you can casually shrug off that, yeah you just made Coq Au Vin.  Are you a french chef? Cause apparently I am. 

(Note: This wasn't included in Ina Garten's recipe below but I served the Coq Au Vin over instant mashed potatoes.) 

INGREDIENTS: 

- 4 ounces good bacon or pancetta, diced
- 1 (3 to 4-pound) chicken, cut in 8ths (I bought my chicken pre-cut up. I included the wings but to me they just took up space while not yielding any meat. I'd leave those out next time and replace them with 2 more thighs.)
- 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 (I used a Pinot Noir, which Ina says is a fine subsitute. She also notes, which you'll see in so many of the recipe reviews, that using a good quality wine - one you'd drink - is critical, as is searing the chicken. Messing either of these up will result in purple, bland chicken.)
- 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.

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.

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.

Source: http://www.foodnetwork.com/recipes/coq-au-vin-recipe4/index.html

About me: http://zacksmithishungry.blogspot.com/2012/09/about-me.html