Coq Au Vin

I like to dabble in French cooking once in a while, and this is one dish that was on the "must do" list. We consulted several recipes, and most of them are almost identical to this one. One small difference that I liked was to reserve half the bacon during the cooking portion and add it just before serving, or sprinkled on top so you keep the nice crispy texture you worked so hard to get. 

I added a picture of the cute stubby carrots I pulled out of the garden that went into the dish - they give me a warm fuzzy feeling. Maybe they do the same for you. 

4-6 slices bacon, cut into small pieces

1 whole chicken, separated, skin on

1 onion, chopped

1 cup carrots, chopped

4-5 cloves garlic, minced

1 cup Burgundy Wine 

   - (or red grape juice and a dash of vinegar)
a few sprigs of thyme

2 cups chicken broth

2 Tb. Butter

1 cup mushrooms, diced

cooked pasta or mashed potatoes

3 Tb. butter
2-3 Tb. flour

salt and pepper, to taste

I like to use a cast iron pan, but any big pot will work. Render the bacon in the pan, scoop out the bacon and leave the fat. Salt the chicken and place skin side down and brown on both sides. Remove chicken and toss in veggies and garlic. Sauté for a few minutes, until the onion turns translucent. Add the wine and stir, scraping the bottom of the pan. Add the broth, chicken, half the bacon, and the thyme. Cover and cook for 1 hour at 350. 

Cook your pasta or mashed potatoes, and sauté the mushrooms. Take the dish out of the oven and remove the thyme sprigs. Toss in the mushrooms and remaining bacon. Mix the butter and flour into a paste and add to the pot to thicken the sauce. Salt lightly. Cook over medium heat until sauce thickens. Serve over pasta or potatoes. 

(One other way to change the sauce slightly is to add 1-2 Tb. tomato paste in with the broth.)

Happy cooking!

And eating!