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Chicken Stew Coq Au Vin - Cafe Delites
Chicken Stew Coq Au Vin - Cafe Delites
Coq Au Vin, or chicken in wine, is a popular classic French dish made easy in one pan!
With crispy chicken drumsticks, chicken thighs and bacon, this Coq au vin gets
everybody talking! Serve with creamy mashed potato or cauliflower smothered with
butter, and the most delicious chicken dinner is ready on the table!
Instructions
1. Preheat the oven to 350°F | 175°C.
2. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about
8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.
3. Pat chicken pieces dry with paper towel and season with salt and pepper.
4. Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs).
Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate
with the bacon. Set aside.
5. Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring
occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant
(about 1 minute).
6. Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any
juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the
oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.
7. While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms
for 8 to 10 minutes, until soft and browned. Set aside.
8. Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the
casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and
cook for a further 10 minutes, until sauce has thickened.
Season to taste, if desired. Garnish with parsley and any extra thyme leaves, and serve immediately over
mashed potatoes.
Notes
Adapted from Ina Garten
OPTIONAL: BROIL AT THE END OF COOKING TO GET A NICE, GOLDEN SKIN ON THE CHICKEN.
Nutrition
Calories: 507kcal | Carbohydrates: 13g | Protein: 26g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium:
108mg | Potassium: 172mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6745IU | Vitamin C: 10.9mg | Calcium: 51mg | Iron:
2.1mg