Everything But Books
Fun and more fun, but none of it relating to books (because I have another page for that)

September 24, 2012

Cousin Terri’s Coq Au Vin

My cousin Terri Day McJunkin, in addition to being brilliant and beautiful, is also quite the cook.  In keeping with our French theme a la Becoming Clementine, here is Terri’s recipe for Coq Au Vin.  As she says, it’s “one of the very best classic French recipes ever (absolutely to die for).”

COQ AU VIN
Preheat oven to 250 degrees F.
(2 tablespoons good olive oil for searing meat)

4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/2 bottle (375 ml) good dry red wine such as Burgundy (I use Merlot)
1 cup good chicken stock
10 fresh thyme sprigs
2 tablespoons butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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

Lay chicken out on paper towels and pat dry. Liberally sprinkle chicken on both sides w. salt and pepper. When bacon is removed, brown chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove chicken to plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until onions are lightly browned. Add garlic and cook for 1 more minute. Add wine and put bacon, chicken, and any juices that collected on the plate into the pot. Add chicken stock, and thyme and bring to a simmer. Cover pot with a tight fitting lid and place in oven for 30 to 40 minutes, until the chicken is just ‘not pink’. Remove from oven and place on top of stove.

Mash 1 tablespoon of butter and the flour together and stir into stew. Add the frozen onions. In a medium saute pan, add remaining 1 tablespoon of butter and cook mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to stew. Bring stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

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