Classic French Coq au vin

Dinners
Written By ANNA Test Kitchen

This beloved chicken braised tender with bacon, mushrooms, and pearl onions is an effort worth making, there’s a reason its a French classic!

Coq au vin

1 large fresh chicken, cut into 8 serving pieces

2 cups pearl onions

6 slices bacon, coarsely chopped

1 stalk celery diced, 6 sprigs parsley, 1 sprig thyme and 1 bay leaf wrapped in cheesecloth and tied with string

1 1 ⁄ 2 cups white wine (preferably Chardonnay)

3 ⁄ 4 cup chicken broth

4 cups white mushrooms, halved

1 ⁄ 4 cup Cognac or other brandy

3 tablespoons all-purpose flour and 1 1 ⁄ 2 tablespoons softened butter, mashed into paste

Sea salt and cracked black pepper

Preparation

Season chicken liberally with salt and pepper; set aside. Blanch onions and bacon in a pot of boiling water; remove onions after 1 minute and bacon after 4. Transfer both to an ice bath to stop cooking; drain on paper towels. Peel onions and set aside. Fry bacon in heavy skillet until browned but not crisp; remove and drain on paper towels.

Reserve bacon fat leaving 2 tablespoons in skillet; increase heat to medium high, add chicken and brown in batches for about 4 minutes each side; remove chicken and set aside. Reduce heat to medium; add onions and sauté for about 8 minutes. Transfer onions to a large stock pot, adding bacon, wine, stock and herb satchel; bring to boil then reduce and simmer, covered, 10 minutes. Add chicken and simmer covered, about 30 minutes.

Meanwhile, heat reserved bacon fat in the heavy skillet and brown mushrooms until liquid is released about 8 minutes; add Cognac and

cook until reduced, about 3 minutes. Add to simmering stock pot and cook for another 10 minutes or until chicken is tender and cooked through. Transfer chicken and mixture from pot with slotted spoon and place on serving dish; leave liquid in pot and bring back to a simmer; add butter paste and whisk constantly until smooth about 2 minutes. Pour over chicken and serve. Serves 4-6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Croque Monsieur
Next

Tourtière with ground pork