By COASTAL GROWER
- 1 frying chicken (4 pounds) cut into 10 pieces
- 2 T canola oil or clarify butter
- 4 oz of bacon (thick slices cut into 1/2” section)
- 2 C finely chopped onions
- 2 crushed garlic cloves
- 1⁄4 C brandy or Cognac
- 3 C red wine
- 2 C brown chicken stock
- 1 bouquet garni (parsley and thyme sprigs, 2 bay leaves, 1 celery branch tied together with kitchen twine)
- Salt and pepper for seasoning
- 1⁄2 pound white mushrooms, washed and quartered
- 16 each pearl onions, peeled
- 1 T unsalted butter
- 1⁄2 teaspoon sugar
Preheat the oven 300 degrees F. Heat the oil in a large Dutch oven and cook the bacon until lightly brown, remove the bacon in a separate dish.
Pat dry the chicken, season the pieces of chicken with salt and pepper on all sides and brown them in batches in the fat, remove all the chicken pieces onto a plate then add the chopped onion, lightly brown and then add the garlic, stir for a minute, add the chicken and bacon, flame with the Cognac, add the red wine and the bouquet garni, bring to boil and reduce the liquid to half, then add the stock, bring to boil, cover with the lid and place the Dutch oven in the oven for 50 minutes.
While the chicken is cooking, prepare the mushrooms and the pearl onions. Sauté the mushrooms in a skillet with 1⁄2 T butter, salt and pepper, then put aside.
Place the pearl onions in a small skillet with 1⁄2 T butter, 4 T water, 1⁄2 teaspoon sugar, a pinch of salt and pepper, bring to simmer, and stir frequently until all the water has evaporated, lightly caramelized the onions, remove from the heat.
Remove the Dutch oven from the oven, add the mushrooms, simmer for 5 minutes without the lid, remove bouquet garni, then place the Coq au Vin into a serving dish, add the caramelized onions, and serve.
Bon appétit. CGView Article PDF