"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore


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This recipe for COQ AU VIN, by , is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

INA GARTEN - Tested by Kathryn Wickstrom


4 oz good bacon or pancetta, diced
1 (3-4 lb.) chicken, cut into 8 pieces
Kosher salt and fresh ground black pepper
1/2 lb. carrots, cut diagonally in 1.5 inch pieces
1 yellow onion, sliced
1 tsp mined garlic
1/4-1/2 C Cognac or good brandy
1 C good chicken stock
10 fresh thyme sprigs
2 TBS unsalted butter, at room temp, divided
2 TBS all-purpose flour
1/2 lb. frozen whole pearl onions
1/2 lb. cremini mushrooms, stems removed and thickly sliced

1. Preheat oven to 250 F.

2. Heat EVOO in a large Dutch oven.

3. Add bacon and cook over medium heat for 8 - 10 mins, until lightly browned.

4. Remove bacon to a plate.

5. Meanwhile, lay chicken out on paper towels and pat dry.

6. Liberally sprinkle the chicken with salt and pepper. Brown chicken in a single layer in Dutch oven in bacon grease for about 5 mins turning and brown evenly. Cook in batches, remove to plate with bacon. Continue browning the chicken.

7. Add the carrots, onions, salt and pepper to pan and cook over medium heat for 10 - 12 mins, stirring occasionally, until the onions are lightly browned.

8. Add the garlic and cook 1 min. Add the Cognac and put bacon back in with chicken, and any juices on the plate into the pot. Add the wine, chicken stock and thyme and bring to a simmer.

9. Cover the pot with lid and place in the oven for 30 - 40 mins, until chicken no longer pink. Remove from oven and place on top of stove.

10. Mash 1 TBS of butter and the flour together and stir into stew. (You may need to repeat these portions to thicken sauce). Add the frozen onions.

11. In a medium saute pan, add 1-2 TBS butter and cook mushrooms over medium-low heat for 5 - 10 mins, until well browned. Add to the stew. Bring to simmer and cook for 10 mins more.

12. Season to taste. Serve hot.

Number Of Servings:
Number Of Servings:
3 - 4
Preparation Time:
Preparation Time:
20 mins / Cook: 1hr 10min
Personal Notes:
Personal Notes:
This dish has several steps and, it takes time to prepare but, it really is a simple, one-pot meal. Served with garlic mashed potatoes and good French bread, makes a wonderful Winter meal.




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