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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine. Ingredients:
3 tablespoons olive oil |
2 or 3 thick slices bacon, roughly chopped |
1 (4-pound) chicken, cut into six pieces |
1 handful flour, seasoned with salt and pepper to taste |
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional) |
20 whole baby carrots, cut in half |
1 clove garlic, peeled and minced |
2 large sweet onions, chopped, or 2 cups pearl onions |
1 bottle red wine (white works, too) |
1 cup chicken broth |
1 bay leaf |
2 sprigs thyme |
Directions:
1. 1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
2. 2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
3. 3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
4. 4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
5. 5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
6. 6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
7. 7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.
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