Coq Au Vin
I honestly can’t recall when I first started making Coq Au Vin or where I first saw it, but I do know it is my number one requested recipe by far. I don’t even know if I should give it such a fancy name because it’s so easy ! My family loves it, their friends always gobble it up & it is guaranteed to be a hit at any party or potluck. Of course it is…it has bacon AND wine in it! It’s always a little different, I use what I have and switch up the amounts of ingredients…it always tastes great. I have shared my most successful version for you.
Ingredients (serves 8)
- 1 bottle of your favourite dry red wine
- 1 small package of bacon (as I’ve said before, Harvest…it’s pricey but less fatty)
- 1 large family-size package of chicken thighs ( this absorbs the most flavour, but breasts or chicken pieces work too)
- 3 cups of whole purple peeled pearl onions (say that six times fast!)
- 6 cloves of garlic
- 8 young carrots, cut into medallions
- 1 package fresh thyme leaves, chopped
- 10 cups of button mushrooms, cut in half
- 3 cups of chicken stock
- 1 large can (3 cups) chopped tomatoes
- fresh ground pepper
- ¼ cup flour ( I’m a sucker for the Easy Blend)
1. Open the wine, pour yourself a glass, put on a great piece of music, while dancing… turn up your oven to 350°
2. Fry the chopped bacon in a large frying pan, until it’s nice and crispy.
3. Remove the bacon using a slotted spoon or wire stir fry spoon, put aside.
4. Brown the chicken thighs in the remaining oil, remove to a large lidded casserole
5. Turn heat up to high, add ½ cup chicken stock and carrots, cook until softened.
6. Return the bacon, garlic, onions, mushrooms, ½ of the thyme and the pepper, cook until mushrooms are browned.
7. Add the rest of the stock, a few cups of wine…you might need a top up , by now…the tomatoes, the rest of the thyme and bring to a gentle boil, reduce heat and add the flour in small increments until the sauce thickens.
8. Pour veggies and bacon mixture over the chicken and mix in thoroughly . Place casserole, covered in oven for 45 minutes, remove lid for the last 15.
Serve with roasted potatoes a big green salad and crunchy sourdough! And more red wine…of course. Please let me know how it went!
“I cook with wine, some times I even add it to the food” ~ W.C. Fields