Coq au vin
Ina Garten's coq au vin is sheer perfection. This version makes a few simple adjustments to simplify things a bit by using boneless, skinless chicken thighs as well as a few other shortcuts. The dish can be made in the early afternoon, and sit in a low oven for a couple of hours prior to serving. It's a great meal to serve for company as it can be made ahead, prior to your guests arrival. You can even prepare this dish a full day in advance and reheat prior to serving. This recipe serves 6-8 people
Equipment
- Dutch Oven or other covered pan that can go from stovetop to oven
Ingredients
- 2 tbsp olive oil
- 8 ounces pancetta or bacon, diced
- 3 lbs boneless skinless chicken thighs
- Kosher salt and black pepper
- 1 lb carrots, sliced into rounds
- 1 large onion, sliced
- 1 ½ tbsp minced garlic
- ½ cup Congac or brandy optional
- 1 bottle (750 ml) red burgundy / pinot noir wine
- 2 cups chicken stock/broth
- 15-20 fresh thyme sprigs
- 1 lb frozen small (pearl) onions
- 4 tbsp unsalted butter, divided (2 T for mushrooms and 2 T to use at the end with flour for thickening)
- 1 lb mushrooms, stems removed and thickly sliced
- 3 tbsp all purpose flour (gluten free if desired)
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add diced bacon and cook over medium heat for 8 to 10 minutes, until lightly browned.
- While the bacon is cooking, lay our your chicken thighs on paper towels and pat them dry. Sprinkle salt and pepper on both sides of the chicken thighs. This really seasons the meat, so apply liberally.
- Carefully scoop the bacon to a plate or a large bowl (if making a double batch) with a slotted spoon, leaving the bacon drippings behind.
- After removing the bacon, brown the chicken pieces in batches in a single layer for about 5 minutes, turning so they brown evenly on all sides. Remove the chicken to the plate/bowl with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the chopped carrots, diced onions, 4 teaspoons salt, and 2 teaspoons pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
- Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate/bowl into the pot.
- Add the wine, chicken stock, frozen pearl onions, and thyme and bring to a simmer for 10 minutes.
- Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.
- While the chicken is in the oven, sauté the mushrooms with 2 Tablespoons of butter in a sauté pan over medium low heat for 5-10 minutes or until browned.
- Remove from the oven and place on top of the stove. Add sautéed mushrooms.
- Mash 2 tablespoon of butter and the flour together in a small bowl and stir into the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste.
- You can, in theory, serve the stew at this point. I prefer to place the stew back in the oven for another 1-2 hours to allow all of those flavors to develop even further.
- You can also make this a day ahead and reheat when ready to serve. It makes a wonderful "make-ahead" meal.
Notes
Serve over egg noodles (regular or gluten free) or mashed potatoes. Crusty bread also pairs perfectly with this dish.