Name: Coq au Vin
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 1 1/2, Tbs ,olive oil; 3, slices ,bacon, dry cured, smoked, chopped; 12, small ,shallots, peeled; 2, ,chicken legs, skinless; 4, ,chicken thighs, skinless; 2, ,chicken breasts, skinless; 3, med ,garlic cloves, finely chopped; 3, Tbs ,brandy or Cognac; 2 1/2, cups ,red wine; 2/3, cup ,chicken stock; 2, Tbs ,tomato puree; 3, sprigs ,thyme; 2, sprigs ,rosemary; 2, ,bay leaves; 1, small bunch ,flat-leafed parsley, chooped; 9, ounces ,chestnut mushrooms, halves if large; 1 1/2, Tbs ,olive oil; 2, Tbs ,all-purpose flour; 1 1/2, tsp , olive oil; 1, tsp ,butter, softened

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Fairly difficult

Cheap

Prep

25m

Cook

1h 20m

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Category:	Smoothies & Juices Mexican Miscellaneous
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Ingredients

For 6 Serving(s)

Coq au vin

1 1/2 Tbs olive oil
3 slices bacon, dry cured, smoked, chopped
12 small shallots, peeled
2 chicken legs, skinless
4 chicken thighs, skinless
2 chicken breasts, skinless
3 med garlic cloves, finely chopped
3 Tbs brandy or Cognac
2 1/2 cups red wine
2/3 cup chicken stock
2 Tbs tomato puree
3 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 small bunch flat-leafed parsley, chooped

For the mushrooms

9 ounces chestnut mushrooms, halves if large
1 1/2 Tbs olive oil

For the thickener

2 Tbs all-purpose flour
1 1/2 tsp olive oil
1 tsp butter, softened

Coq au Vin Directions

In a large saucepan or flameproof dish, heat the olive oil. add the bacon slices and fry until crisp. Remove the bacon and drain on paper towels.
Add the shallots to the undrained pan, frying, shaking, and stirring until well browned. About 5 to 8 minutes. Remove from pan and set aside with the bacon.
take two of the chicken legs, for of the thighs, and 2 boneless chicken breasts, (all skinless,) and pat dry with a paper towel.
Add 1/2 tablespoons of olive oil into the pan, fry half of the chicken, turning regularly. Cooked until well browned, about 5 to 8 minutes. Remove, then repeat with the remaining chicken. Remove and set aside.
Evenly distribute the finely chopped garlic cloves, and fry briefly, then with the heat still at a medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze, letting the alcohol sizzle and evaporate so there is not much left.
Return the chicken legs and thighs to the pan along with any juices. Pour in a little of the red wine, stirring the bottom of the pan again.
Stir in the rest of the wine, chicken stock, and tomato puree. Add the thyme, rosemary, and bay leaves. Season with pepper and a pinch of salt. Return the bacon and the shallots to the pan.
Cover and lower the heat, letting the dish gently simmer, add the chicken breasts and cook for 50 minutes to an hour.
Just before serving, heat 1 1/2 tablespoon of olive oil in a large non-stick frying pan. Add the chestnut mushrooms, halved if too big, and fry over high heat for a few minutes until golden. Remove and keep warm.
Lift the chicken, shallots, and bacon from the pan and transfer to a warmed serving dish. Remove the thyme sprigs, rosemary sprigs, and bay leaves.
To make the thickener, mix 2 tablespoons of plain flour with 1 1/2 teaspoon of olive oil and 1 teaspoon of softened butter in a small bowl using the back of a spoon.
Bring the wine mixture to a gentle boil, slowly add the thickener, whisking well at the same time. Let simmer for 1 to 2 minutes.
Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of flat leaf parsley..