France: Coq Au Vin

Getting right to the point. You cannot go to a French restaurant without seeing the timeless classic Coq Au Vin on the menu. And can you get some props for being so fancy and serving a dinner like this to your friends. The best part is it’s so much easier to make then most people would ever guess. The ingredient list may be a little long, but in exchange you only need one pan for cooking (my favorite, the dutch oven!) so minimal dishes. So raise your glass of vin for a meal fit for the bourgeoisie.

*And in this weeks edition, Luke loved the history lesson on the word ‘bougie’.

Aside from just being so rich in flavor, this one really tickled everyone’s fancy in the Thomas household. Chris, lives to eat anything in the bacon family. Luke’s current, number one, bucket list trip is going to France. Jake loves that French food must mean bread somewhere in the meal. Me? well really, who doesn’t love anything cooked in wine… or pouring a glass while cooking? It’s an old cooking trick I learned from my grandmother – it always make the meal that much better.

France: Coq Au Vin:

If you are looking for other braised meals, because let’s face it, they are just heavenly, be sure to check out some Guinness Braised Short Ribs! Or if you just like cooking while sipping booze, try these! Sake – Japanese Fried Chicken, and Sambuca – Greek Sanganaki

Ingredients

• 4 lbs. chicken legs and thighs (bone in, skin on)
• 1 1/2 c. of red wine
• 1 c. chicken stock
• 1/2 lb. bacon, diced into small pieces
• 1 onion, finely diced
• 3 carrots, peeled and diced
• 8 ounces brown mushrooms, quartered
• 3-4 garlic cloves, minced
• 2 bay leaves
• Several sprigs of fresh thyme
• 3 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 4 tsp. all-purpose flour
• 1/4 c. brandy
• 1/2 c. peeled pearl onions
• Salt and Pepper, to taste

Directions

1. Heat your Dutch oven on the stove and start by browning the bacon. (about 10 minutes). Once done, remove the bacon from the pan for later use and leave the grease.
2. Using grease reserves to brown the chicken pieces until the skin looks golden and crispy. (About 5 minutes on each side). Cook in batches if necessary, so as to not double layer the chicken pieces.

3. Remove all chicken pieces and set to the side. With the remaining grease reserves, sauté the onions and carrots for approximately 10 minutes. Add in the garlic.

4. When the garlic is soft, add the brandy and scrape the brown bits on the bottom of the pan. Add the tomato paste and continue. Finally, add the wine and chicken stock and reduce to a low heat.
5. Add the flour and give a gentle whisk to slightly thicken the wine. Add the chicken back to the pot as well as the bacon, thyme and bay leaves and reduce the to low. Cover and simmer for 1 hour.

6. When there is about 15 minutes left, in a side pan, heat up butter and brown mushrooms and onions. When cooked through add pan, with juices to the main pot.

Serve it with some garlic mashed potatoes, wine and a loaf of soft French bread!

France coq au vin