I have been wanting to try this traditional French dish made of braised chicken, lardons, mushrooms, and wine (either red or white). As so many classic French dishes are, this Coq au Vin, requires a few steps and some work. The results are undeniably rewarding as layers and layers of flavor coat your tongue. A combination of several recipes, including Julia Child, Bon Appetit, and Ina Garten, this Coq au Vin is perfect for a Sunday night dinner or a small gathering.
Coq au Vin
4 tablespoons butter, divided
6 slices bacon, cut into thin 1″ strips
Salt and pepper
4-5 chicken breasts, on the bone
1/2 pound carrots, cut 1″ diagonally
1 onion, sliced
2 cloves garlic, minced
1/2 bottle good dry red wine
2 cups chicken stock
5 sprigs time
1 1/2 cups mushrooms, sliced
2 tablespoons flour
2 cups frozen pearl onions
In your largest dutch oven on medium-high heat, melt 1 tablespoon butter and fry the bacon until just browned. Remove the bacon to a plate with a slotted spoon.
Season the chicken with salt and pepper and brown lightly on both sides, about 5 minutes per side. Remove to the plate with the bacon.
Add the carrots, onions, 1/2 teaspoon salt, and 1 teaspoon pepper, to the pot with all the drippings from the bacon and chicken. Cook until the onions are just browned. Add the garlic and cook for another minute.
Return the bacon, chicken and any drippings to the pot. Add the wine, chicken stock, thyme and stir on low heat for a few minutes.
Cover tightly with the lid and bake for 30-40 minutes or until the chicken is cooked through.
Meanwhile, melt 1 tablespoon of butter in a small skillet and sauté the mushrooms with a pinch of salt and pepper until just golden.
Mash the remaining 2 tablespoons of butter with the flour until a thick paste is formed.
Pull the pot from the oven and uncover. Add the paste and stir carefully until combined. Add the pearl onions and mushrooms and simmer on low heat for about 10 minutes until sauce has thickened. Season to taste, if necessary.
Serve hot with potatoes, rice, or pasta or make a day ahead and cover the top with plastic wrap to prevent a film. To reheat, dot with 1 tablespoon of butter and simmer on low for 30 minutes or until warmed through.