How to Make this Iconic Chicken Stew
Coq au Vin. What comes to mind when you hear those words? Simmering wine broth, heavy French ovens, crusty baguettes and Julia Child? Ah yes, imagine enjoying coq au vin after a brisque fall stroll through the parks of Paris.
Epicurious included this iconic dish on their list of six most beloved French entres. In their Emmy award-winning cooking video series “Around the World in Eighty Dishes” they also list bouillabaisse, sweet crepes, and Grand Marnier souffles as French favorites. Oooh la la! Where's my beret?
If you've never prepared French food before, don't be intimidated.
The following ingredient list is intended to whet your appetite. Watch the instructional video and get the full recipe here.
- 1 750-ml bottle French Burgundy or California Pinot Noir
- 1 large onion, sliced
- 2 celery stalks, sliced
- 1 large carrot, peeled, sliced
- 1 large garlic clove, peeled, flattened
- 1 teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 1 6-pound roasting chicken, backbone removed, cut into 8 pieces
(2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
- 1 tablespoon olive oil
- 6 ounces thick-cut bacon slices, cut crosswise into strips
- 3 tablespoons all purpose flour
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 2 small bay leaves
- 2 cups low-salt chicken broth
- 4 tablespoons (1/2 stick) butter
- 1 pound assorted fresh wild mushrooms
(such as crimini and stemmed shiitake)
- 20 1-inch-diameter pearl onions, or boiling onions, peeled
- Chopped fresh parsley
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Photos: hanss (1), FoodThinkers (2), julesstonesoup (3) roboppy (4) Ewan-M (5)(Flickr)