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.
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.