Coq au Vin
recipe by Linda Rottman
Ingredients: 5 lbs. of chicken or a whole chicken cut into parts 8 oz. of a slab of bacon, cut into ¼ inch pieces Vegetable oil 3 carrots, cut on an angle into 1 inch pieces 2 onions, halved and sliced 1 stalk of celery, cut into 1/2 inch pieces 1 tomato, diced 3 cloves of garlic, sliced thin 1 pack of pearl onion, fresh peeled or frozen ½ pound of baby portabella mushrooms, sliced 1 tsp dried thyme 1 bay leaf 1/3 cup of all purpose flour 1/2 stick of unsalted butter, room temperature 1 bottle of Bordeaux ¼ cup of cognac Kosher salt and black pepper Directions:
Preheat oven to 425 degrees Use medium heat on the stove In a large Dutch oven, heat 2 Tbs. of oil and cook the bacon until lightly browned Using a slotted spoon remove the cooked bacon Dry the chicken pieces with a paper towel, salt and pepper both sides Brown the chicken on all sides in small batches, add a bit more oil if needed then set aside Add the carrots, onions, celery with salt and pepper into the pot and sauté for 12 minutes until lightly browned Add the garlic, for 1 minute Add the tomato, for 1 minute Add the cognac, red wine, thyme, bay leaf and return the bacon, chicken with its juices and bring to a simmer Cover the pot and cook in the oven for 30 to 40 minutes, until tender Mix the butter with the flour Sauté in a large pan add the pearl onions and butter mix until lightly browned Using a slotted spoon set the onions aside Add the mushrooms with more butter if needed and cook down until done Add the onions and mushrooms to the Dutch oven, season to taste Discard the bay leaf Bon Appetit! Notes: Refer to the July Independence day recipe for the blue cheese dressing
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