Coq Au Vin - I'm Mastering the Art of French Cooking...

This weekend was packed full of holiday parties, which meant lots of cooking and baking...I made a wonderful mac & cheese, some blondies (which we actually got to enjoy this time), Coq Au Vin, Garlic Bread, and some Day and Night Cookies for a party on Tuesday. WOW! My kitchen was in constant use for the few hours I was actually home. I want to focus this post on the Coq Au Vin though. This was my idea for a relaxing and incredible meal to wind down the busy weekend. This is one of my favorite meals to prepare and eat and Brian even said last night that he thinks it is his favorite dish I make. The sauce is rich and velety, the chicken is tender, and the vegetables pop with flavor. This dish is super simple and delicious and it really focuses on the use of layering flavors to result in a truly delectable chicken.

Coq Au Vin (recipe courtesy of Ina Garten)

2 tbls good olive oil

4 ounces good bacon or pancetta, diced

1 (3-4 lb) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 lb carrots, cut diagonally in 1 inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle good dry red wine, such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tbls unsalted butter, at room temperature, divided

1 1/2 tbls all-purpose flour

1/2 lb frozen small whole onions

1/2 lb cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat fo 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons of salt and 1 teaspoon pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lighly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes, until the chicken is no longer pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5-10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.