Description: Coq au vin
Classic French stew in which chicken is braised slowly in red wine and a little brandy (I use cognac) to yield a supremely rich sauce filled with bacon, mushrooms and onions.
Skill Level: Intermediate
4 to 6
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1.0lbThick cut bacon
0.0to taste**** Rest of the recipe
5.0lbChicken leg quarters
Preheat Oven to375
Wash chicken and pat dry. Place spice blend in a plastic bag. Put chicken pieces in bag to coat with flour and spice mixture.
Remove skillet from heat. Gradually pour cognac, wine and broth into skillet, scraping pan to loosen any browned particles. Return to heat and reduce to 2/3 to half. Add wine mixture to chicken casserole dish. Add garlic, bay leaf, celery, mushrooms and onions.
Fry the bacon until crisp, set aside but leave the grease in the pan. Lightly brown chicken pieces on all sides.
Place browned chicken pieces in a deep, 3-quart, heat- resistant, non-metallic casserole.
Brown onions, carrots and mushrooms slightly in skillet and set aside
Bake for 40-50 minutes or until chicken is cooked through
If sauce is not thick enough, it may be thickened with a little flour mixed with cold water. Though traditionally served on noodles or with rice, I prefer garlic mashed potatoes.