Coq au Vin with Cognac
This recipe is similar to the classic version made famous (in America) by Julia Child. In France, an old rooster would be used.
Equipment
- Large saucepan with lid or Dutch oven
- Wooden spoon
- Tongs
- Cutting board
- Chef’s knife
- Whisk
Ingredients
- Slab bacon cut it ¼” x 1 ½” strips
- 1 3 Pound chicken cut into 8 pieces dried thoroughly
- ¼ Cup olive oil
- ¼ Cup cognac
- Kosher salt black pepper
- 2 Bay leaves
- ½ Teaspoon dried thyme
- 24 Pearl onions peeled
- ¼ Cup seasoned flour
- 3½ Cups red wine Cote du Rhône or burgundy
- 2 Cups chicken stock
- 2 Cloves minced garlic
- ½ Pound mushrooms quartered
Instructions
- Heat pan. Add olive oil. Brown bacon until crisp. Drain. Remove. Set aside.
- Flour chicken. Brown in oil and bacon fat. Remove. Set aside.
- Sauté onions. Lightly deglaze with cognac.
- Add chicken back in.
- Add thyme, bay leaves. Cover. Simmer 10 minutes.
- Add red wine. Simmer 5 minutes.
- Add garlic and chicken stock. Simmer, covered 25 minutes.
- Add mushrooms. Simmer 5 minutes until mushrooms are cooked.
- Add bacon back in. Remove chicken. Simmer until sauce coats back of spoon.
- Spoon sauce over chicken. Garnish with fresh chopped parsley.