{"id":2681,"date":"2019-01-21T10:58:03","date_gmt":"2019-01-21T15:58:03","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2681"},"modified":"2021-11-21T17:01:22","modified_gmt":"2021-11-21T22:01:22","slug":"stovetop-coq-au-vin","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/classics\/stovetop-coq-au-vin","title":{"rendered":"Stovetop Coq Au Vin"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

When the snow is falling outside, there is nothing better then cozying up in the kitchen & cooking a comforting meal. Coq Au Vin is always at the top of my list. It is so hearty & flavourful served over creamy garlic mashed potatoes. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Coq Au Vin is a traditional french dish that features a whole chicken braised in red wine, lardons & mushrooms. I like to add carrots for a hint of sweetness, as well as garlic, thyme & rosemary for extra flavour. This dish reminds me of a beef bourguignon made with chicken. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The recipe I am sharing with you today is a stove top version. Some recipes require you to bake it in the oven after preparing it on the stove, but I prefer to have it simmer away & allow the chicken to get extra tender. As always use a quality dry red wine & chicken stock as the base to the dish. Enjoy & stay warm this winter!<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Stovetop Coq Au Vin<\/strong><\/p>\n\n\n\n

Ingredients<\/em><\/p>\n\n\n\n

2 tablespoons extra virgin olive oil
1\/2 pound bacon, sliced into 1\/2 inch pieces
1 chicken (3-4 pounds), cut into 8 pieces
salt & pepper, to taste
1 medium cooking onion, diced
2 large carrots, peeled & sliced into 1-inch pieces
3 cloves of garlic, sliced
2 teaspoons fresh thyme, roughly chopped
1 teaspoon fresh rosemary, roughly chopped
1\/4 cup quality cognac
2 cups quality dry red wine
1 1\/2 cups low sodium chicken stock
2 tablespoons cornstarch
1\/2 pound fresh or frozen pearl onions, peeled
fresh herbs, to garnish
garlic mashed potatoes, for serving<\/p>\n\n\n\n

<\/p>\n\n\n\n

Directions<\/em><\/p>\n\n\n\n

1.In a large dutch oven heat the oil over medium heat. Add the diced bacon & cook until lightly browned, about 10 minutes. Using a slotted spoon, remove the bacon & set aside in a bowl. <\/p>\n\n\n\n

2. Season the chicken with salt & pepper. Working in batches, add the chicken pieces to the dutch oven & brown on each side, about 5 minutes. Once each piece is browned on all sides, remove from pot & set aside. <\/p>\n\n\n\n

3. To the pot add the onions, carrots, garlic, mushrooms, thyme & rosemary. Season with salt & pepper. Cook until slightly softened, about 5 minutes. <\/p>\n\n\n\n

4. Add the cognac, followed by the red wine, chicken stock & chicken. Stir until combined. Reduce heat to low & summer until the chicken is cooked through, about 20 minutes.<\/p>\n\n\n\n

5. In a small bowl whisk together the cornstarch with a 1\/4 cup of the cooking liquid to make a slurry. Add slurry to the pot, followed by the pearl onions. Cook until onions are cooked & liquid has thickened, about 5 minutes. <\/p>\n\n\n\n

6. Remove from heat & serve over garlic mashed potatoes or noodles! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

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