Coq au Vin

Name: Coq au Vin
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1.8 kg Whole chicken, cut into 8 pieces; 2 tsp Table salt; ½ tsp Ground black pepper; 6 oz Bacon, cut into short strips; 2 tbsp All-purpose flour; 1 tbsp Tomato paste; 25.4 fl oz Dry red wine, one bottle; 1 cup Chicken broth; 2 Carrots, sliced; 4 cloves Garlic, smashed; 4 sprigs Thyme (fresh); 2 leaves Bay leaves; 3 tbsp Unsalted butter; 340 g White mushrooms, quartered; 1 Yellow onion, cut into thin wedges; 2 tbsp Flat-leaf parsley, chopped

2 hr 30 minServes 6$95.11

Chicken pieces are browned with bacon, then braised in red wine and broth with carrot, garlic, thyme, and bay until tender; mushrooms and onion browned in butter are added at the end and the sauce is reduced. Wedges of yellow onion stand in for pearl onions, and the optional brandy is omitted.

Ingredients

1.8 kgWhole chickencut into 8 piecesBuy 3.97 lb
2 tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar
6 ozBaconcut into short stripsBuy 1 package
2 tbspAll-purpose flourBuy 1 bag
1 tbspTomato pasteBuy 1 can
25.4 fl ozDry red wineone bottleBuy 1 bottle
1 cupChicken brothBuy 1 carton
2CarrotsslicedBuy 0.27 lb
4 clovesGarlicsmashedBuy 1 head
4 sprigsThyme (fresh)Buy 1 package
2 leavesBay leavesBuy 1 jar
3 tbspUnsalted butterBuy 1 package
340 gWhite mushroomsquarteredBuy 0.75 lb
1Yellow onioncut into thin wedgesBuy 0.32 lb
2 tbspFlat-leaf parsleychoppedBuy 1 bunch

Substitution

Yellow onion in place of “Pearl onions, about 12”. Wedges of yellow onion replace pearl onions, which are not a canonical ingredient; the flavor is the same but the onions do not stay whole.

Method

Season the chicken with the salt and pepper. Cook the bacon in a heavy pot until crisp; remove it, leaving the fat.
Brown the chicken well in the fat in batches; set aside and pour off all but 1 tbsp of fat.
Stir in the flour and tomato paste for 1 minute, then add the wine, broth, carrots, garlic, thyme, and bay leaves, scraping up the browned bits.
Return the chicken and bacon, cover, and simmer gently until the chicken is tender, about 1 hour.
Meanwhile, brown the mushrooms and onion wedges in the butter until golden.
Remove the chicken, boil the sauce until it coats a spoon, then return the chicken with the mushrooms and onions and serve sprinkled with parsley.