Recipes

Coq au Vin

Chicken braised with bacon, carrots, onions, garlic, red wine, and Cognac until rich and deeply flavorful. The kind of one-pot supper that fills the house with warmth.

Ingredients

• 4 ounces good bacon, diced
• 1 (3- to 4-pound) chicken, cut into eighths
• Kosher salt and freshly ground black pepper
• 1/2 pound carrots, cut diagonally into 1-inch pieces
• 1 yellow onion, sliced
• 1 teaspoon chopped fresh thyme leaves
• 2 cloves garlic, minced
• 1 tablespoon Cognac or brandy
• 1/2 bottle good dry red wine (such as Burgundy)
• 1 cup good chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons unsalted butter, room temperature
• 1 1/2 tablespoons all-purpose flour
• 1/2 pound fresh mushrooms, thickly sliced
• 10 small white onions, peeled

Method

1. 1

   Crisp the bacon. In a large Dutch oven, cook the bacon over medium heat for 8 to 10 minutes, until crisp. Remove with a slotted spoon and set aside.

2. 2

   Brown the chicken. Pat the chicken dry and season generously with salt and pepper. Brown in batches in the bacon fat, about 5 minutes per side, until nicely browned. Remove and set aside.

3. 3

   Sauté the vegetables. Add the carrots, sliced onion, thyme, and a pinch of salt. Cook 10 minutes, until the onions are lightly browned. Add the garlic and cook 1 minute more.

4. 4

   Deglaze and simmer. Add the Cognac, then carefully ignite with a long match to burn off the alcohol (optional). Add the wine, chicken stock, tomato paste, and bacon. Bring to a simmer, return the chicken to the pot, cover, and simmer gently 30 to 40 minutes, until the chicken is cooked through.

5. 5

   Finish the sauce. Mash the butter and flour into a paste (beurre manié). Stir into the sauce and simmer uncovered 10 minutes, until slightly thickened.

6. 6

   Add mushrooms and onions. In a separate pan, sauté the mushrooms and small onions in a bit of butter until golden and tender, about 10 minutes. Add to the stew and simmer 5 minutes more.

7. 7

   Serve. Taste for seasoning and serve hot, sprinkled with fresh thyme or parsley, alongside mashed potatoes or crusty bread.