Coq au Vin

Name: Coq au Vin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 283 grams bacon, sliced 1/4 inch thick, then cut crosswise into 1/2 -inch strips; 10 whole black peppercorns; 2 carrots, coarsely chopped; 473 milliliters chicken stock or canned low-sodium broth; 118 milliliters Cognac or other brandy; 85 grams 1/2 cups dried porcini mushrooms; 1 bottle dry red wine, preferably Burgundy; 59 milliliters all-purpose flour; 2 garlic cloves, halved; 2 Tbsps olive oil; 2 mediums onions, coarsely chopped; 30 pearl onions; 10 servings Freshly ground pepper; 10 servings Salt; 1 teaspoon sugar; 1 Tbsp tomato paste; 5 Tbsps unsalted butter; 946 milliliters boiling water; 10 whole chicken legs, cut into drumsticks and thighs; 454 grams white mushrooms, halved or quartered if large

Coq au Vin might be just the main course you are searching for. This recipe serves 10. One serving contains 677 calories, 30g of protein, and 41g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up bacon, butter, carrots, and a few other things to make it today. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert.

Instructions

In a large ceramic or glass bowl, combine the chicken with the wine, chopped onions, carrots, Cognac, olive oil, garlic, peppercorns and 1 teaspoon of salt. Cover and refrigerate for 1 day.

Ingredients you will need

Peppercorns

Olive Oil

Carrot

Whole Chicken

Cognac

Garlic

Onion

Salt

Wine

Equipment you will use

Bowl

Preheat the oven to 350

Equipment you will use

Oven

Drain the chicken and vegetables in a colander; reserve the liquid. Separate the chicken and vegetables and pat dry with paper towels; discard the peppercorns. In a heatproof bowl, soak the porcini in the boiling water for 15 minutes; drain in a sieve and rinse under cold running water.

Ingredients you will need

Peppercorns

Vegetable

Whole Chicken

Water

Equipment you will use

Paper Towels

Colander

Sieve

Bowl

In a large casserole, cook the bacon over moderate heat, stirring often, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Season the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Bacon

Equipment you will use

Slotted Spoon

Bowl

Add the chicken to the casserole in batches and cook until browned all over.

Ingredients you will need

Whole Chicken

Transfer the chicken to a platter.

Ingredients you will need

Whole Chicken

Add the reserved vegetables to the casserole and cook, stirring, until lightly browned, about 5 minutes.

Ingredients you will need

Vegetable

Return the chicken to the casserole and sprinkle it with 1/4 cup of the flour.

Ingredients you will need

Whole Chicken

All Purpose Flour

Bake the chicken for 10 minutes, or until the flour has browned.

Ingredients you will need

Whole Chicken

All Purpose Flour

Equipment you will use

Oven

Add the stock, the reserved marinade and the porcini to the casserole, cover and bring to a boil. Reduce the oven temperature to 300 and bake the chicken for about 50 minutes, or until cooked through.

Ingredients you will need

Marinade

Whole Chicken

Stock

Equipment you will use

Oven

Meanwhile, blanch the pearl onions in boiling water for 1 minute, then drain. Peel the onions. In a saucepan, combine the onions with 1 1/2 tablespoons of the butter, the sugar and 1/2 teaspoon of salt.

Ingredients you will need

Pearl Onion

Butter

Onion

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Add water just to cover and boil over moderately high heat, shaking the pan, until the water has evaporated and the onions are lightly caramelized, 10 to 15 minutes.

Ingredients you will need

Onion

Water

Equipment you will use

Frying Pan

In a large skillet, melt 1 1/2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the white mushrooms, season with salt and pepper and cook over moderately high heat, stirring often, until lightly browned, about 10 minutes.

Ingredients you will need

Salt And Pepper

White Button Mushrooms

Transfer the chicken to a platter, cover and keep warm in a low oven. Strain the cooking liquid into a medium saucepan and bring to a boil. In a small bowl, blend the remaining 2 tablespoons of butter and 2 tablespoons of flour to a paste. Skim the cooking liquid, then gradually whisk in the paste until the sauce is thick enough to coat the back of a spoon.

Ingredients you will need

Whole Chicken

Butter

All Purpose Flour

Sauce