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1, 2, 3… Coq Au Vin

1, 2, 3… Coq Au Vin

A classic French stewed chicken recipe that is perfect for cool autumn and winter evenings.

This recipe is: Dairy Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Sugar-Free

Yields: 4

Total Time: 1 hour

Prep Time: 30 mins


Ingredients
  • 1 (6-8lb) Chicken, on the bone, cut into 1/8ths (add more breasts/thighs/drumsticks depending on preference and number of people eating)
  • 2 tablespoons cornstarch
  • Kosher salt
  • Freshly cracked black pepper
  • Olive oil
  • ½ pound slab bacon cut into lardons (½ inch strips)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 ribs celery, diced
  • 1 pound white button mushrooms, quartered
  • 3 cups full-bodied red wine (Cabernet)
  • ½ cup brandy
  • 5-6 cups chicken stock
  • ¼ cup tomato paste
  • ¾ pound fingerling potatoes, cut in half length-wise
  • ½ pound frozen and peeled pearl onions
  • 1 bundle thyme
  • 3 bay leaves



Directions
  1. Coat bottom of a large rondeau with olive oil and heat to medium-high. Pat chicken pieces dry and generously salt and pepper all sides of chicken.
  2. When pan is hot, sear chicken by starting with the skin-side-down. Do not cook through: just brown on all sides and remove from pan.
  3. Remove left-over oil from pan and replace with a new splash of olive oil. Turn heat to medium. Once hot, add bacon and cook until browned and crispy.
  4. Add the diced celery and onions, salt to taste, and cook until the vegetables are soft and onions are translucent.
  5. Add the minced garlic and cook for about 1 minute. Add the mushrooms to the pot and cook until they soften, about 4-5 minutes.
  6. Stir in the ½ cup of brandy and cook down until the liquid reduces and no longer smells intensely like alcohol.
  7. Add the tomato paste and stir to combine. Once mixture begins to thicken, stir in 3 cups of red wine and raise heat to medium-high; bring to a boil and cook for 4-5 minutes.
  8. Add the legs and thighs back to the pot (still reserving the breasts). Add the thyme and bay leaves; pour in enough chicken stock to cover the chicken ¾ of the way.
  9. Bring mixture to a boil and then reduce to a simmer. Taste and adjust seasoning if necessary. Add the frozen pearl onions and potatoes and simmer, partially covered, for 20 minutes.
  10. Once simmered, flip over the thighs and legs and add the chicken breasts back to the pot. Add more chicken stock if necessary to make sure the breasts are covered ¾ of the way. Partially cover pot and simmer for an additional 15 minutes.
  11. After simmering is complete, check the consistency of the sauce. If it is too thin, remove chicken pieces from the pot, raise the heat and reduce until sauce has a thicker consistency. If sauce is already thick enough, transfer to plates and serve immediately.

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