Coq Au Vin

Here’s the second chicken from my discounted double pack. Truth is the second one had a bit of an off smell when I removed it from the package, and although it was not over the draw date given I decided to take it back to the market for a replacement. This is the replacement. Chicken and fish are the two food products I go the extra mile to attain the very freshest.

This recipe is especially for those on the fence about chicken. Often chicken, especially breast meat, is overcooked with dry tasteless results. The richness of this dish will please even the most ardent beef eater.

Preheat oven to 350 degrees F.

One roasting chicken-about 6 pounds
Salt and Pepper
4-6 slices of thick bacon-cut into one inch pieces
2 Tablespoons of butter
20 Small white boiling onions or use pearl onions from the freezer section, about 24
1 Bunch of carrots with tops, about 8-peel and cut off tops leaving about 1/2 inch of green
1 Cup chopped celery with tops included
8 Ounces fresh mushroom-stems removed or cut close to cap then sliced thickly
1 Clove garlic-sliced (optional)
1/4 Cup cognac or brandy
3 Cups red wine
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried basil
1/2 Teaspoon dried thyme
2 Tablespoons of flour mixed in 1/2 cup water
1/4 Cup fresh chopped parsley
2 Tablespoons of chopped chives

Use a dutch oven large enough to accommodate the entire ingredients.

Cook the bacon in the butter and remove when crisp. Save the drippings.

Next sauté the onion, celery, 1/2 of the sliced mushrooms, and carrots in the drippings and butter mix from above. Push to the edge in the dutch oven and add the chicken. Make sure your heat is medium high. Lightly brown the chicken. Add garlic if using and avoid burning.

Pour the cognac over the chicken and light with match to produce a flame. It will go flameless quickly.

Add the additional mushrooms and the wine around the chicken.

Sprinkle with the dried herbs.

Cover and place into the oven for 2 hours.

Remove the chicken from the oven and remove it to a plate along with the vegetables. Keep warm.

Heat the juices and add the flour water mixture to make a thick gravy. Place the chicken back into the gravy mixture; or section the chicken, place on a serving dish and pour the gravy over all.