Coq au Vin

Name: Coq au Vin
Yield: makes 6 servings
Ingredients: 4 slices bacon, chopped; 1/2 cup chopped onion; 1 (3-pound) chicken, cut into 8 pieces; 8 shallots, thinly sliced; 1 carrot, coarsely chopped; 2 garlic cloves, minced; 3 tablespoons cognac; 2 tablespoons unsalted butter; 1 (10-ounce) container sliced button mushrooms; 4 flat-leaf parsley sprigs; 2 bay leaves; 2 fresh thyme sprigs; 1 celery rib, coarsely chopped; 2 cups dry red wine, such as Pinot Noir

December 9, 2011

The Queens go “coo-coo” for Coq au Vin, a classic French dish of chicken cooked in red wine. An elegant but simple recipe, it’s a great entry point to the world of French cuisine, which is often less complicated than it seems. Since this chicken dish has a decadent sauce, we love serving it in a shallow soup bowl over buttered egg noodles that have been tossed with chopped fresh parsley. We also garnish the rest of the plate with parsley, as the bright green pops against the red wine sauce. So pretty and so tasty!

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