Delicious Coq Au Vin
WHAT IS COQ AU VIN?
Coq au vin—literally “cock (rooster) with wine” in French—was originally developed as a way to make the tough meat of an older rooster edible.
Although the first recipes for coq au vin appeared in the early 20th century, the technique of slowly stewing roosters is probably a lot older.
It’s perfect for a dinner party, because it actually tastes better.
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DIRECTIONS ON DELICIOUS COQ AU VIN
Preheat oven to 350°. Coat chicken all over with salt and pepper.
In a large skillet over medium heat, add bacon and cook until crispy for about 8 minutes.
Using a slotted spoon, remove bacon to a paper towel-lined plate.
Add chicken, working in batches as necessary in the pot.Cook until skin is golden for 4 to 5 minutes per side.
Remove chicken to a plate. Drain all but 3 tablespoons oil from pot.
To same pot, add mushrooms, onions, and carrots and cook until golden for about 5 minutes.
Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated.
Slowly pour in wine, broth, and brandy. Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil.
Cover with lid and place in oven. Cook until chicken is cooked through and internal temperature reads 165°, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm.
Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes.
Serve chicken with sauce poured over and topped with remaining bacon and parsley.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv