Coq Au Vin

Ingredients

12 pieces of chicken, legs and breasts

½ cup of all-purpose flour

8 slices of bacon

1 jar of Sable & Rosenfeld Vermouth Tipsy Onions, drained and rinsed.* 

16 small new potatoes, washed

16 small white mushrooms, washed

4 cloves of garlic, finely chopped

2 Tbsp of chopped fresh parsley

1 tsp of dried thyme leaves

1 bay leaf

½ tsp of salt

¼ tsp of ground black pepper

¼ cup of brandy

2 cups of dry red wine

2 cups of chicken stock

Preparation

Preheat oven to 350ºF (180°C).

Dredge chicken lightly in seasoned flour. In a large skillet, sauté bacon until crisp. Drain bacon on paper towel, leaving drippings in skillet. Add chicken to skillet in batches, cook, turning, about 20 minutes, until light brown. 

In a large cast iron pot, layer chicken and bacon. 

Add onions, potatoes, mushrooms, and garlic to skillet; sauté 5 minutes. Add parsley stems (reserving leaves for garnish at the end), thyme, bay leaf, salt, and pepper. Remove vegetables and herbs and place on top of chicken. 

Place skillet back on a high heat, add brandy and red wine, boil for 5 minutes, add chicken stock, boil for 5 more minutes, pour over chicken & vegetables. 

Cover and bake for 30 minutes, remove lid and continue to bake for 1.5 hours  Remove chicken and all vegetables with a slotted spoon to a serving platter and cover with foil.

Place pot with sauce on high heat and boil rapidly for approx. 5 mins or until sauce is slightly thickened. Remove foil from serving platter and spoon the hot sauce over top. Garnish with the fresh parsley leaves that we reserved. 

*save the liquid, the vinegar taste makes for a delicious salad dressing.

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Coq Au Vin

12 pieces of chicken, legs and breasts

½ cup of all-purpose flour

8 slices of bacon

1 jar of Sable & Rosenfeld Vermouth Tipsy Onions, drained and rinsed.* 

16 small new potatoes, washed

16 small white mushrooms, washed

4 cloves of garlic, finely chopped

2 Tbsp of chopped fresh parsley

1 tsp of dried thyme leaves

1 bay leaf

½ tsp of salt

¼ tsp of ground black pepper

¼ cup of brandy

2 cups of dry red wine

2 cups of chicken stock

Preparation

Preheat oven to 350ºF (180°C).

Dredge chicken lightly in seasoned flour. In a large skillet, sauté bacon until crisp. Drain bacon on paper towel, leaving drippings in skillet. Add chicken to skillet in batches, cook, turning, about 20 minutes, until light brown. 

In a large cast iron pot, layer chicken and bacon. 

Add onions, potatoes, mushrooms, and garlic to skillet; sauté 5 minutes. Add parsley stems (reserving leaves for garnish at the end), thyme, bay leaf, salt, and pepper. Remove vegetables and herbs and place on top of chicken. 

Place skillet back on a high heat, add brandy and red wine, boil for 5 minutes, add chicken stock, boil for 5 more minutes, pour over chicken & vegetables. 

Cover and bake for 30 minutes, remove lid and continue to bake for 1.5 hours  Remove chicken and all vegetables with a slotted spoon to a serving platter and cover with foil.

Place pot with sauce on high heat and boil rapidly for approx. 5 mins or until sauce is slightly thickened. Remove foil from serving platter and spoon the hot sauce over top. Garnish with the fresh parsley leaves that we reserved. 

*save the liquid, the vinegar taste makes for a delicious salad dressing.