This recipe courtesy of Chanel 6 News in Lawrence, Kansas
Serves 4 to 6
Fall is here and thoughts turn to comfort food. The ultimate French comfort food is Coq au Vin’ it turns an ordinary chicken into an extraordinarily gourmet meal! Coq au Vin is an ancient recipe from the Burgundy region of France. It’s a classic, country-style casserole cooked with full-bodied Burgundy wine. Serve it with crusty French bread and a red wine from Burgundy such as Pinot Noir.
- one 3 to 3 ½ -pound chicken, cut into pieces
- salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 ounce pancetta, chopped
- 4 tablespoons butter, divided
- 6 ounces frozen pearl onions
- 10 ounces carrots, peeled and cut into ½-inch rounds
- 3 tablespoons brandy
- 1 garlic clove, smashed
- 8 ounces button mushrooms, cleaned and halved or quartered
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 1 ¼ cups dry red wine such as Pinot Noir
- ½ teaspoon dried thyme
- 1 small bay leaf
- 3 sprigs parsley, tied together
- 1 celery rib, cut into quarters
- 1 tablespoons chilled butter
- 1 tablespoon all-purpose flour
Rinse the chicken pieces, pat dry with paper towels and season with salt and pepper. Heat 2 tablespoons olive oil in a large French oven over medium heat. Add the chopped pancetta and cook until lightly browned. Remove the pancetta with a slotted spoon and reserve. Add the chicken pieces (do not crowd) and brown on all sides over medium to medium-high heat. Transfer the browned pieces to a baking dish or platter, reserving the drippings in the pan.
Add the pearl onions to the pan drippings and brown them, shaking the pan frequently. Transfer the onions to the baking dish with the chicken, reserving the drippings in the pan. Add 1 tablespoon of butter to the drippings. Add the carrots and cook for about 5 minutes to soften. Add the brandy and cook for 2 minutes, shaking the pan to coat the carrots and deglaze the pan. Return the chicken and onions to the braising pan. Add the smashed garlic clove and the reserved pancetta. In a medium skillet, heat 3 tablespoons of butter over medium-high heat. Add the mushrooms, turning to coat with the butter. Cook the mushrooms until lightly browned, then add them to the chicken and vegetables.
Whisk the mustard into the beef broth and pour it around the chicken pieces and vegetables. Add the red wine. (The chicken should be partially, but not completely, covered.) Sprinkle with thyme and tuck the bay leaf, parsley and celery around the chicken pieces. Bring the mixture to a boil, reduce the heat to low, cover and simmer for about 50 minutes, until the chicken is cooked through and vegetables are tender. Transfer the chicken to a platter. Discard the bay leaf, parsley sprigs and celery, leaving the vegetables and pan juices in the pan.
Mash 1 tablespoon of butter with 1 tablespoon of flour to form a paste. Bring the vegetables and pan juices to a simmer over low heat. Pinch off bits of the butter and flour mixture and stir in as much as needed until the sauce is slightly thickened. Simmer the sauce for about 3 minutes, stirring occasionally. To serve arrange the chicken pieces on dinner plates or in wide pasta bowls and ladle the vegetables and sauce over the chicken.
Serving suggestion: Serve boiled or mashed potatoes or wide egg noodles with the Coq au Vin.