Coq Au Vin
Coq Au Vin
2 Tbl olive oil
4 oz good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths or 8 chicken thighs
Sea salt and freshly ground black pepper
2 tsp Mediterranean Herb Blend
1/2 lb carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 tsp chopped garlic
1 Tbl tomato paste
2 tsp smoked tomato blend
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
1 bay leaf
2 Tbl unsalted butter, at room temperature, divided
1 1/2 Tbl all-purpose flour
1/2 lb frozen small whole onions
1/2 lb cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 350 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, blend 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, 1 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 tomato paste, smoked tomato blend 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, bay leaf 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. Remove chicken to a sheet pan and keep warm.
Mash 1 tablespoon of butter and the flour together and stir into the stew a few pinches at a time to tighten your 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. Put the chicken back into the pot. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.