Coq Au Vin
Friday, May 13, 2011 at 10:29PM 
Coq Au Vin is French for chicken in wine. Its one of those comfort foods that a person might make on a blistery evening that would be served in a room with a crackling fire going. Or a Spring night with rain in the forecast. Its also one of those rare chicken dishes that uses red instead of white wine. It is one of those dishes that is cooked in the oven using a cast iron pan or in my case, a Le Creuset Saucier, a great enameled cast iron pan that looks as good as whatever you may put in it.
Coq Au Vin is one of the most famous French recipes and hails from Burgundy. "Coq" of course means literally 'rooster', but chicken will suffice. It truly is such a savory dish but it demands a bit of preparation. Here's what you'll need and how to do it! And no, unlike the French peasants, you won't have to go out back, grab a rooster and chop his head off. This is the simpler way.
2 cups full bodied red wine like a Cotes-Du-Rhone or a hearty Merlot or Bordeaux
2 carrots chopped
1 chopped onion
3 celery stocks chopped
fresh thyme
2 bay leaves
4 chicken thighs
1 1/2 cup pearl onions
1/2 stick butter
1 cup mushrooms quartered
4 slices bacon
1 large shallot
1 large clove garlic
Put the first 6 ingredients along with the chicken in a large pot, stir and marinate overnight. Yes, like I said, it does 'take some preparation'.
Boil the pearl onions in a pot of salted water for about 3 minutes. Using half the butter, put in the cast iron pan and sauté the pearl onions, mushrooms, garlic and shallot for about 10 minutes. Remove to a plate or bowl. Add the bacon to the same pan and sauté until done-however you may like your bacon.
Using slotted spoon, transfer the chicken from the marinade to a strainer. Put the marinade aside after straining and discarding the vegetables. Pat the chicken dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add the chicken and sauté in the oil and bacon drippings until its skin is brown, turning once, about 10 minutes.
Now add the marinade, bacon, mushrooms, garlic and shallot to the chicken and pour some more of the wine over it all. Combine flour and remaining 2 butter in small bowl. Whisk into the cooking dish. Sauté on medium heat for about 1/2 and hour. Serve with white rice or over noodles.
This dish is somewhat complicated but oh so good! And it lends itself to improvisation so don't be afraid to experiment and change the order and you may want to bake it as well. 40 minutes at 350 degrees. Pairs well with a hearty Burgundy. Enjoy! 
Reader Comments (1)
I just saw this one John, don't know how I missed it, but sure am glad I saw it. I swear I could smell it cooking. Thank you again John for another delicious looking dinner~