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COQ AU VIN

Coq au vin
Whole Poultry Stews and braises Oven Winter season Internationally inspired
4-6 Portions
30 min Prepping
1h15 Cooking
Recipe Medium

Ingredients

  • 1 Exceldor whole chicken, cut into 8 pieces
  • 2 tbsp. (30 ml) olive oil
  • 115 g (4 oz) lardons or bacon, diced
  • 3 tbsp. (45 ml) all purpose flour
  • Salt and ground pepper
  • 225 g (8 oz) white mushrooms, quartered
  • 2 cups (500 ml) onions (about 2 onions)
  • 2 cloves garlic, chopped
  • 2 tbsp. (30 ml) Cognac or brandy
  • 2 cups (500 ml) red wine
  • 1 cup (250 ml) chicken broth
  • 1 sprig fresh thyme
  • 1 bay leaf

BEURRE MANIÉ

  • 2 tbsp. (30 ml) butter
  • 2 tbsp. (30 ml) flour

Directions

Click the steps to erase them.

  1. In a large pot, sauté lardons over medium heat in 1 tbsp. (15 ml) olive oil. Set lardons aside on a large plate.
  2. Season chicken pieces with salt and pepper and roll in flour.
  3. In the same pot, brown half the chicken pieces over medium heat, 4 to 5 minutes a side. Repeat with the rest of the chicken pieces. Set aside with lardons.
  4. In the same pot, sauté the mushrooms and onions over medium-high heat for about 5 minutes. Set aside in a bowl.
  5. Add garlic and cook for 1 minute.
  6. Deglaze with Cognac. Add red wine and broth. Bring to a boil. Add chicken pieces and lardons, thym, and bay leaf. Season with salt and pepper.
  7. Cover and simmer for 45 minutes over medium heat until chicken meat detaches easily from the bone. Add mushroom garnish 15 minutes before chicken has finished cooking.
  8. In a small bowl, mix butter and flour until mixture is smooth.
  9. Using a slotted spoon, remove chicken pieces, lardons, and garnish from the sauce. Set aside in a bowl. Bring sauce to a boil over medium heat. Add beurre manié with a whisk until sauce thickens. Return chicken and garnish to pot. Let simmer 5 minutes. Adjust seasoning.