Coq au Vin

Coq au Vin

Ooh La La….just back from Paris and comparing Coq au Vin recipes.  Here’s the best one I found.  There is debate over keeping the chicken thigh bone in or out.  With the bone in, there is more bone marrow flavor and the thigh holds together better.  See what you think.  Bon Appetit!

3 ½ pounds (8-10 thighs) chicken thighs, skin removed

Salt and pepper

3 tablespoons olive oil

8 ounces pancetta

2 yellow onions, chopped

3 ribs of celery, chopped

2 carrots, peeled, sliced

2 tablespoons brandy or cognac (optional)

2 tablespoons flour

1 bottle (750ml) dry red wine, such as Syrah or Pinot Noir

4 cloves garlic, chopped

½ teaspoon dried thyme

2 bay leaves

3 cups chicken stock

½ onion, sliced

8 ounces mushrooms, sliced

2 tablespoons butter

3 tablespoons chopped parsley

Whipped potatoes or cooked wide noodles

Skin the chicken and salt and pepper the pieces.  In a Dutch oven, brown the chicken in batches in hot oil.  Set aside.  Turn the heat to medium-low and add the pancetta and cook slowly until lightly browned.  Add the onions, celery and carrots and stir until tender.  If using, add the brandy, then reduce slightly.  Sprinkle the mixture with flour and stir until coated.  Return the chicken to the pan. Add the wine, garlic, thyme, bay leaves and chicken stock.  The liquid should mostly cover the chicken pieces.  Bring the liquid to a boil, skimming off any foam or fat.  Reduce the heat to a bare simmer.  Cover tightly and bake in a 350 oven for about 1 to 2 hours or until the meat is very tender. Meanwhile, cook the sweet onions and mushrooms in the butter in a medium skillet.  Before serving, add the onions, mushrooms, and chopped parsley to the chicken.  Remove the bay leaves and check the seasonings, adding salt and pepper to taste. Serve the chicken on top of whipped potatoes or noodles. Serves 8 to10.

I found this dish is even better the second day. You can make the whole dish, except the parsley, a day prior, cover and reheat in the oven at 275 degrees until hot, about 20 to 30 minutes.  Remove from the oven and garnish with the parsley.

                                                   

                                              At the Eiffel Tower sorting out directions!