Coq Au Vin
This version of a classic French braised chicken recipe has a very savory sauce made by reducing wine and broth.Based on a recipe from Cook's Illustrated, September, 2006.
Servings: 6 servings
- 1 liter red wine Pinot Noir works well
- 2 cups low sodium chicken broth
- 10 sprigs fresh parsley
- 2 bay leaves
- 3 slices thick-sliced hickory smoked Canadian bacon julienned approximately 1 - 1 1/2 inches in length
- 2 1/2 pounds boneless skinless chicken thighs, cut lengthwise
- 5 tablespoons unsalted butter
- 24 frozen pearl onions thawed, drained, and dried
- 8 ounces cremini mushrooms stems removed, halved
- 2 medium garlic cloves minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- In a saucepan, combine wine, broth, parsley, and bay leaves. Bring to a boil, reduce heat and simmer until reduced in half.
- Salt and pepper the chicken. In a hot Dutch oven, melt a tablespoon of butter and brown thighs in two batches. Remove to a plate. Add bacon to pot and render. Then add two tablespoons of butter and mushrooms; sautee for a few minutes. Then add pearl onions and garlic; sautee for 30 seconds. Add salt and pepper to taste, and some chopped parsley.
- Return chicken thighs to Dutch oven. Use a strainer to pour liquid reduction over chicken. Add tomato paste and flour, and stir. Bring to a simmer and reduce heat. Cook uncovered over low heat approximately one hour.
Serve with egg noodles, garnish with chopped parsley.
Pinot Noir works well for this recipe. Don't use a wine that is too dry or too sweet.