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coq au vin recpe

Coq Au Vin

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 1/2 cup lardons (or very thickly sliced bacon) cut into 1/4- by 1 1/2-inch strips (optional)
  • 2 tbsp tablespoons olive oil
  • 3 1/2 - 4 1/2 pounds chicken cut into parts (or all one kind of part) thoroughly dried
  • 1/4 cup Somerset Ridge Tawny Port
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 20 pearl onions peeled
  • 3 tbsp all-purpose flour
  • 2 cups Somerset Ridge Ruby Red
  • 2 cups chicken stock
  • 2 garlic cloves mashed or minced
  • 1 tbsp tomato paste
  • 3/4 pound fresh mushrooms trimmed, wiped with a damp cloth, and quartered

Method
 

  1. Pour enough oil in a large pot to reach a depth of 1/8 inch if you’re not using lardons or bacon. If you are using lardons or bacon, toss them in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium until lightly browned, about 2 minutes
  2. Transfer the lardons or bacon to a plate, leaving the drippings in the pot
  3. Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches)
  4. Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.)
  5. Carefully pour the Somerset Ridge Tawny Port into the pot and wait until it becomes bubbling hot
  6. Season the chicken with salt and pepper
  7. Add the bay leaf and thyme to the pan and then nestle the onions around the chicken
  8. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes
  9. Uncover the pot, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce
  10. Cover and cook, turning once or twice, for 3 to 4 minutes more
  11. Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken
  12. Add the lardons or bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes
  13. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife)
  14. Grab some tongs and transfer the chicken pieces to the plate when they’re done. Continue to cook the rest of the chicken a few minutes longer
  15. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pot, add the mushrooms, and simmer 4 to 5 minutes
  16. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.)
  17. Taste the sauce and correct the seasoning accordingly
  18. Serve the Coq Au Vin immediately or let it cool, cover, and refrigerate overnight
  19. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat