Technically, I left out the brandy, bay, and tomato that Julia Childs recommends in her recipe, but it’s a coq au vin that my family loves, and at 6:00 in the evening that’s the most important thing.
Here’s what you’ll need:
1/2 stick salted butter
3 tablespoons grapeseed or olive oil
1 whole chicken cut into sections
6 slices of bacon
1 large onion chopped
1 cup red wine
1 1/3 cup chicken stock
1/3 cup all-purpose flour
3 finely chopped or grated garlic cloves
1/2 teaspoon thyme
8 ounces of cremini (baby Portobello) mushrooms
salt and pepper to taste, but keep in mind with the salted butter, stock and bacon, it won’t need much salt
Preheat the oven to 300′
In a large dutch oven melt the butter and oil.
Brown the chicken, skin side down until golden and crisp. Remove the chicken to a dish and set aside.
To the hot butter and oil, add the onion and bacon.
Cook until the onion is tender.
When the onion is tender, add the red wine, plus the chicken stock.
Next, add the flour and whisk until the flour disappears into the sauce.
Toss in the garlic and thyme.
Add the mushrooms to the thickened sauce and toss to coat. Next add the chicken back to the dutch oven.
Cover with the lid and run into the preheated oven to slowly cook for 2 hours.
Not only is it delicious, but I love a family meal that I can throw together at 4:00 in the afternoon, spend time with the family outside right up until it’s time to eat, then run inside at the last-minute and sit down to a wonderful meal.
The chicken is incredibly tender, and the mushrooms are perfection.
Enjoy! By the way, you’ll have some sauce left over, it would make a wonderful base for soup….I think I’m going to make French onion soup with mine. I’d love to know what you decide to make with yours.
the wanna be country girl ~ Caroline