Ingredients: |
Ingredients: Good Olive Oil
8 oz good bacon or pancetta, diced
2 (3 to 4 lb) chickens, each cut in 8 serving pieces
Kosher salt and freshly ground black pepper
1 lb. carrots, cut diagonally in 1 in. pieces
2 yellow onions, diced
2 tsp. chopped garlic (2 cloves)
1/4 cup Cognac or good brandy
1 (750 ml) bottle good dry red wine such as Burgundy
2 cups good chicken stock, preferably homemade
1 bunch fresh thyme sprigs
4 T. (1/2 stick) unsalted butter at room temp, divided
3 T. all-purpose flour
1 lb. frozen small whole onions
1 lb. porcini or cremini mushrooms, stems removed and thickly sliced.
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Directions: |
Directions:1. Preheat oven to 275º
2. Heat 1 T. olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 min, until lightly browned. Remove the bacon to a plate with a slotted spoon.
3. Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 min., turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
4. Add the carrots, onions, 1 T. salt, and 2 tsp. pepper to the pot and cook over medium heat for 10-12 min. stiring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back! and carefully ignite with a match to burn off the alcohol. Put the bacon, chicken and any juices that collect on the plate into the pot. Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover the pot with a tight fitting lid and place in the oven or 30 to 40 min, until the chicken is just no longer pink. Remove from the ovenand place on top of the stove.
5. Mash 2 T of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium sauté pan, melt the remaining 2 T. butter and cook the mushrooms over medium-low heat for 5 to 10 min. until browned. Add the stew. Bring the stew to a simmer and cook for another 10 min. Season to taste. Serve hot. |
This recipe for Coq Au Vin is from