Classic Coq au Vin in 10 Easy Steps
As prepared by Charlotte Culinary Expert Heidi Billotto in tribute to Julia Child
For Charlotte Today Aug 14, 2012
4-5 strips Applewood smoked bacon
2 Tbsp. extra virgin olive oil
1 ( 2 ½) lb. local chicken, cut into serving portions
¼ cup Cognac
Sea salt and black peppe
2 bay leaves
16-20 pearl onions, peeled (you can use the frozen onions- be sure to defrost first)
2 Tbsp. flour
2 cups Burgundy or Pinot Noir ( or other fruity red wine)
Up to 2 cups roasted chicken broth (or a mix of beef and chicken broth)
2 cloves fresh local paste
3 Tbsp. tomato paste or tomato powder
1 lb. fresh mushrooms, quartered and sautéed until browned
1. Chop bacon and saute to sweat out the fat in a heavy-bottomed Dutch oven until lightly browned; remove bacon and leave fat in pan.
2. Add the olive oil to the bacon drippings and heat until hot and aromatic.
3. Pat the chicken pieces dry with several layers of paper towels and then season the chicken with sea salt and pepper. Add the chicken to the pan in a single layer; turn frequently to brown nicely on all sides.
4. Pour in the Cognac, shake pan a few seconds until bubbling hot, If you want to add a little bit of drama, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol. If you do not want to try flaming, no worries, the alcohol will boil away by itself.
5. Add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly for 10 minutes, turning once.
6. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more.
7. Add the wine and enough stock to almost cover the chicken. Add the reserved bacon, garlic, and tomato paste to the pan. Cover and simmer slowly about 35 minutes.
8. Add sauteed mushrooms, and simmer 4 to 5 minutes, more.
9. Serve hot with creamy mashed local potatoes and bread to sop up the sauce.
10.Enjoy with a glass of the same or similar wine that you used to cook the chicken.
In the word of Julia, “Bon Appetit!”