Lunch / Dinner
Coq au Vin
Add this time-honored French classic of chicken simmered in wine to your cooking repertoire today!
OFF HEAT, DEGLAZE:
Cook bacon in a Dutch oven or large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings, increase heat to medium-high, and brown chicken in batches on all sides, about 10 minutes per batch; transfer to a plate. Pour off all but 1 Tbsp. drippings and reduce heat to medium.
Sweat leeks, carrots, and mushrooms in drippings until leeks are soft, about 5 minutes, stirring occasionally. Add tomato paste and garlic; cook 2 minutes.
Off heat, deglaze Dutch oven with brandy, then return to burner and simmer until liquid is nearly evaporated. Add chicken, wine, broth, onions, and thyme; bring to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes. Mash butter and flour in a bowl, stir into stew, and simmer until thickened. Remove thyme before serving. Garnish servings with bacon. Serve with Chive Mashed Potatoes & Parsnips.
Brown chicken in batches. For even cooking, halve breasts crosswise before cooking.
Because brandy is very flammable, remove the pot from the burner before deglazing.
Stir in the butter-flour mixture and simmer stew until sauce thickens slightly, about 2 minutes.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 18g 90%
Cholesterol 122mg 40%
Sodium 315mg 13%
Carbs 14g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.