Did you feel that bit of a chill in the air when you first stepped outside this morning?
With the changing of the season comes a change in our dining habits—which, in my house, means the return of comfort food. And spending more time in the kitchen… where it’s nice and warm.
With that in mind, here’s a dish that’s delicious… will keep you occupied for a while… and will help keep you warm. This French classic calls for either Pinot Noir or Gamay—the same wine you use in preparing the dish.
This recipe yields 6 servings.
COQ AU VIN
- ½-lb. bacon slices
- 1 large yellow onion, sliced
- 3-lbs. chicken thighs and legs, excess fat trimmed, skin on
- 6 garlic cloves, peeled
- Salt and pepper to taste
- 2 cups chicken stock
- 2 cups Gamay or Pinot Noir
- 2 bay leaves
- Several fresh thyme sprigs
- Several fresh parsley sprigs
- ½-lb. button mushrooms, trimmed and roughly chopped
- 2 Tbsp. butter
- Fresh parsley, chopped, for garnish
- Blanch bacon, then drop it into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, and drain. Rinse in cold water, and pat dry with paper towels. Cut bacon into 1-inch by ¼-inch pieces.
- Brown bacon on medium-high heat in a Dutch oven for about 10 minutes. Remove cooked bacon and set aside. Keep bacon fat in the pan. Add onions and chicken, skin side down.
- Brown chicken well, on all sides, about 10 minutes. Halfway through browning, add garlic and sprinkle chicken with salt and pepper.
- Spoon off any excess fat. Add chicken stock, wine and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove bay leaves, herb sprigs and garlic, and discard.
- Add mushrooms to remaining liquid and turn the heat to high. Boil quickly and reduce liquid by three-fourths until it becomes thick and saucy. Lower heat, and stir in butter. Return chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning.
- Garnish with parsley, and serve with potatoes or over egg noodles.