Go Back
Print
Recipe Image
Smaller
Normal
Larger
Coq au Vin 2
Jon Davies
This dish requires some extensive preparation, but is worth the work. Pour a glass of red wine for enjoyment as you cook – Julia would!
Print Recipe
Pin Recipe
Course
Main Course
Cuisine
French
Servings
4
Ingredients
Lardons 8 oz slab bacon
cut in 1 x 1/4” strips,
3
lb.
old rooster or stewing hen
alas in modern times we must settle for a fryer cut into 8 pieces
3
Tbsp
butter
3
Tbsp
olive oil
1
clove
garlic
Salt and pepper
16
each pearl onions
browned and braised in butter
12
each small mushroom caps
sautéed in butter, reserved
1
bay leaf
4
sprigs thyme
4
cups
Zinfandel or Syrah young good table wine
1½
cups
chicken stock
Instructions
Blanch lardons for five minutes in water, rinsed & patted dry. Then pan fry in sauce preparation.
Season chicken and brown in same pan with pork fat, 4 minutes per side. Good color will yield a better looking sauce. Add a little oil if necessary.
Add garlic and brown lightly.
Deglaze with wine scraping pan with wooden spoon & add stock, thyme and bay leaf.
Cover & cook in 300 degree oven and cook 35 minutes until tender.
To make sauce, and this dish is all about the sauce, remove chicken to warm serving platter and top with warmed lardons, onions and mushrooms.
Degrease braising liquid & reduce by a third.
Mix 2 tsp softened butter with 2 tsp flour mix to form beurre manie.
Whisk beurre manie into sauce.
Add chicken and garnish into sauce to baste.
Serve with chopped parsley, crusty bread and a couple of glasses of red wine!
Keyword
chicken