Coq au Vin

This is a perfect “date night” dish. Much of the prep work can be done early and then it’s just a matter of putting it in the oven when you are ready to eat.

 Favorite  Personal French Intermediate servings4 – 6 addedSeptember 2016

• 2½ – 3 pounds skinless chicken parts
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 6 slices of bacon
• 1 tablespoon butter
• 4 – 6 scallions, cleaned and cut up
• 12 – 16 small white pearl onions, peeled and left whole
• 2 – 3 garlic cloves, minced
• ½ pound sliced mushrooms
• ½ pound carrots, cut diagonally in 1-inch pieces
• 2 cups full-bodied, dry white wine, such as Chardonnay
• 1 cup chicken stock
• (optional) ¼ cup Cognac, Armagnac or good brandy
• ½ tablespoon dried thyme or 4 fresh sprigs
• 2 tablespoons fresh chopped parsley or 8 fresh sprigs
• 1 – 2 bay leaves
• salt and pepper, to taste
• ¼ cup heavy cream
• egg noodles, cooked and lightly buttered

1. Mix flour, salt and pepper and put in paper or plastic bag.
2. Drop chicken pieces into bag and shake to coat.
3. In large skillet fry bacon until crisp; drain and reserve bacon bits.
4. Brown chicken in bacon drippings.
5. Remove to a plate.
6. Add butter to the remaining bacon drippings. Cook the scallions, pearl onions and garlic for 2-3 minutes.
7. Add the mushrooms and carrots. Cook an addition 5-6 minutes.
8. Preheat oven to 350°F.
9. Add wine, chicken stock.
10. Optionally, add Cognac, Armagnac or brandy. Swirl for several seconds and then light with match to burn off the alcohol.
11. Add thyme, parsley, bay leaf. Add bacon bits. Season with salt and pepper.
12. Bring to boil and reduce to medium heat for 10 minutes.
13. Add heavy cream.
14. Transfer the contents of the pan to a 9 ⨯ 13 casserole dish. Top with chicken.
15. Bake at 350°F for 45 minutes until chicken and vegetables are tender and sauce is reduced.
16. Serve over lightly butter egg noodles.

Tips

• This can also be made with red wine, but would recommend leaving out the heavy cream.