Coq au Vin

Name: Coq au Vin
Yield: makes 4 servings
Ingredients: 1/4 pound good slab bacon, cut into 1/4-inch dice; 20 pearl onions, peeled, or 1 large onion, sliced; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 6 garlic cloves, peeled; Salt and black pepper to taste; 2 cups chicken stock, preferably homemade (page 160); 2 cups Burgundy (Pinot Noir) or other fruity red wine; 2 bay leaves; Several fresh thyme sprigs; Several fresh parsley sprigs; 1/2 pound button mushrooms, trimmed and roughly chopped; 2 tablespoons butter; Chopped fresh parsley leaves for garnish

December 14, 2011

My version of an old-fashioned French recipe, with a little corner cutting. If you ever come across an old, tough chicken, this is the place to use it; increase the cooking time as necessary until the bird becomes tender. If you use one of our typical chickens, it’s actually a pretty quick recipe to prepare. Use a decent but not too expensive red wine. Pearl onions are quite nice here, even frozen ones. If you start with fresh ones, however, which are best, drop them into boiling water for 30 to 60 seconds to make peeling (much) easier. The French would serve crusty bread with this, and you couldn’t do any better.

Recipe notes

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