Coq au Vin with Classic Burgundy Sauce

by on October 25, 2014 » Add the first comment.
Print Friendly, PDF & Email

Piece out one entire chicken and place in a large glass bowl
Add mirpois vegetables
Add bouquet garnis with rosemary, basil, time, parsley
Cover all with a flavorful red wine
Let marinate in the refrigerator at least 24 hours

Remove chicken from bowl
Render two pieces of bacon in a large cast iron pot
Remove bacon and set aside
Add fresh button mushrooms into seasoned bacon drippings
Remove mushrooms and set aside
Add EVOO to pot
Coat chicken with seasoned flour mixture
Place chicken into pot skin side down to sear
Remove chicken and set aside
Use spider strainer to place strained mirpois vegetables into hot skillet or pot
What vegetables become translucent
Add 1 tablespoon tomato paste
Add chicken into pot on top of vegetables skin side up
Poor remaining wine into pot
Add chicken stock to cover everything in pot
Bring to simmer and let simmer covered 45 minutes to one hour

Sear nice big pieces of onion or (ideally) pearl onions in hot oil, brown sugar, and a splash of water.

Remove chicken and set on platter
Strain remainder of pot in colander, Reserving liquid
Pour juice and back into pot
Raise heat to reduce liquid down halfway

Mix 1 TBL cornstarch with 1/4 cup water
Whiskey into hot liquid to thicken
Return to a boil. Sauce should thicken to where it will coat the back of a spoon
Add chicken, mushrooms, Pearl onions, and bacon back into pot

Return to simmer, and serve hot right in the pot.
Sprinkle with pieces of chopped chives for garnish

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.