Coq au Vin
Coq au Vin is a traditional French chicken dish cooked with a full-bodied Burgundy wine. This rich and tasty entrée is often served during the colder months of the year. While relatively simple to prepare, it will impress and delight your guests. The key is marinating the chicken ahead of time. Traditionally served over buttered egg noodles or roasted new potatoes, it would also go well with polenta or a crusty loaf of sourdough bread.
- 1 whole chicken
- 3 whole bay leaves
- 1/2 tsp peppercorns
- 3 cloves of fresh garlic, peeled & crushed
- 2 T butter
- 1/2 liter Bordeaux or Burgundy wine
- Salt and freshly ground pepper to taste
- 2 carrots, chopped
- 1 C button mushrooms
- 1 white onion, chopped
- 1 C pearl onions, freshly peeled
- 1 med leek, sliced
- 1/4 C white flour
- Sprigs of fresh thyme & rosemary
The day before: Cut chicken into 6-8 pieces and marinate with bay leaves, peppercorns, garlic cloves and wine. Cover and refrigerate for 24 hours.
Remove chicken from marinade; set marinade aside and pat chicken dry with a kitchen towel. Spice pieces with salt and pepper. Brown chicken in 2 T of butter all over in a stew pot; remove and set aside. In same pot, gently brown the carrots, mushrooms, onion, pearl onions, leek and dust with flour. Return chicken pieces to pot and add marinade. Add sprigs of thyme and rosemary and cook at 350°F (176°C) for 1 hour. Garnish with parsley before serving.
- Cook time: 1 hour
- Makes 3-4 servings.