Coq Au Vin

Name: Coq Au Vin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 151 grams bacon, cut into 1/4-inch dice; 1 bouquet garni, made with 5 parsley sprigs, 1 large thyme sprig and 1 bay leaf, tied in cheesecloth; 710 milliliters Enriched Chicken Stock; 3 kilograms chickens, each cut into 8 pieces; 3 Tbsps all-purpose flour; 473 milliliters full-bodied red wine, such as Côtes-du-Rhône or Zinfandel; 2 Tbsps extra-virgin olive oil; 8 servings Salt and freshly ground pepper; 1 Tbsp tomato paste; 227 grams white mushrooms, quartered

You can never have too many main course recipes, so give Coq Au Vin a try. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1069 calories, 80g of protein, and 72g of fat each. From preparation to the plate, this recipe takes around 45 minutes. If you have salt and pepper, bouquet garni, mushrooms, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large skillet, bring the wine to a boil over high heat.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Remove the skillet from the heat and, using a long match, ignite the wine. When the flames subside, whisk in the tomato paste.

Ingredients you will need

Tomato Paste

Wine

Equipment you will use

Frying Pan

Whisk

Heat 1 tablespoon of the olive oil in another large skillet. Season the chicken pieces with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Olive Oil

Equipment you will use

Frying Pan

Add half of the chicken to the skillet and cook over moderately high heat until lightly browned all over, about 12 minutes; transfer to a large enameled cast-iron casserole. Repeat with the remaining 1 tablespoon of olive oil and the rest of the chicken pieces.

Ingredients you will need

Chicken Pieces

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Pour off all but 3 tablespoons of the fat in the skillet and whisk in the flour; cook over moderate heat, whisking occasionally, until chestnut colored, about 4 minutes.

Ingredients you will need

Chestnuts

All Purpose Flour

Equipment you will use

Whisk

Frying Pan

Add the Enriched Chicken Stock and wine and bring to a boil, whisking.

Ingredients you will need

Chicken Stock

Wine

Equipment you will use

Whisk

Pour the liquid over the chicken in the casserole. Tuck in the bouquet garni and bring to a simmer. Cover and cook over low heat until the chicken is cooked through, about 25 minutes for the breasts and 35 minutes for the drumsticks, thighs and wings.

Ingredients you will need

Bouquet Garni

Chicken Drumsticks

Whole Chicken

Chicken Wings

Transfer the chicken to a large platter as it is done; cover loosely with foil and keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Set half of the casserole over the heat and bring the sauce to a boil. Skim the fat from the side that isn't boiling and continue to boil until the sauce is reduced to about 2 cups and slightly thickened, about 15 minutes. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Sauce

Meanwhile, in the skillet, cook the bacon over moderate heat until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Pour the fat into a glass measuring cup and wipe out the skillet.

Equipment you will use

Measuring Cup

Frying Pan

Add 1 tablespoon of the bacon fat to the skillet along with the mushrooms and cook over moderately high heat, stirring frequently, until softened and golden, about 7 minutes. Scatter the bacon and mushrooms over the chicken and serve right away, passing the sauce separately.

Ingredients you will need

Bacon

Mushrooms