coq au vin recpe

Coq Au Vin

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course Main Course

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

Instructions
 

  • 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
  • Transfer the lardons or bacon to a plate, leaving the drippings in the pot
  • 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)
  • Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.)
  • Carefully pour the Somerset Ridge Tawny Port into the pot and wait until it becomes bubbling hot
  • Season the chicken with salt and pepper
  • Add the bay leaf and thyme to the pan and then nestle the onions around the chicken
  • Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes
  • Uncover the pot, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce
  • Cover and cook, turning once or twice, for 3 to 4 minutes more
  • Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken
  • Add the lardons or bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes
  • 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)
  • 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
  • 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
  • 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.)
  • Taste the sauce and correct the seasoning accordingly
  • Serve the Coq Au Vin immediately or let it cool, cover, and refrigerate overnight
  • 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