Coq Au Vin

6 people

DINNER

Ina Garten Back to Basics (p. 115)

Ingredients

Bacon or pancetta - 8 oz

Whole chickens - 2 (3 lbs each)

Carrots - 1 lb

Yellow onions - 2

Garlic - 2 cloves

Thyme - 10 sprigs

Cremini or porcini mushrooms - 1 lb

Brandy - 14 cup

Red wine - 750ml bottle

Chicken stock - 16 oz

All-purpose flour - 3 tbl

Small whole onions (frozen) - 1 lb

Unsalted butter - 12 stick

Prep

Bacon or pancetta - dice

Chickens - cut into 8 serving pieces

Carrots - cut diagonally into 1-inch pieces

Yellow onions - slice

Garlic - chop to yield 2 tsp

Butter - bring to room temperature

Mushrooms - scrub and remove stems, thickly slice

Instructions

Preheat the oven to 275 degrees.

Heat 1 tbl olive oil in a Dutch oven over medium heat. Add the bacon or pancetta and cook for 8 to 10 minutes until lightly browned. Remove to a plate with a slotted spoon.

Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.

Add the carrots, sliced onions, 1 tbl salt and 2 tsp pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Stand back and add the brandy, carefully ignite with a match to burn off the alcohol. Put the bacon, chicken and any juices that collect on the plate into the pot. Add the wine, chicken stock, thyme sprigs, and bring to a boil. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just no longer pink. Remove from the oven, remove the thyme sprigs and place on top of the stove.

Mash 2 tbl of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium saute pan, melt the remaining 2 tbl butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve hot.