Coq au vin
- 4 skinless whole chicken legs, thighs and drumsticks separated
- 2 tbsp unbleached all-purpose flour
- 2 tbsp (30 ml) olive oil
- 1/4 lb (115 g) smoked pork fat or thick bacon slices, cut into large dice
- 1 1/2 cups (120 g) white mushrooms, quartered
- 1/2 cup (125 ml) cognac
- 16 pearl onions, peeled
- 1 bouquet garni
- 1 head garlic, halved
- 4 cups (1 litre) red wine
- 4 cups (1 litre) chicken broth
- 1 tbsp (15 ml) tomato paste
- 8 small carrots with tops
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Season the chicken with salt and pepper. Place the flour in a shallow dish. Dredge the chicken in the flour, shaking off any excess.
- In a large ovenproof pot over high heat, brown the chicken in the oil. Set aside on a plate.
- In the same pot, brown the pork fat and mushrooms. Deglaze with the cognac and let reduce by half.
- Return the chicken to the pot. Add the pearl onions, bouquet garni, garlic, wine, broth and tomato paste. Bring to a boil. Cover and cook in the oven for 30 minutes.
- Remove the lid and add the carrots. Cook, uncovered, 30 to 45 minutes or until the meat easily comes away from the bone.
- Delicious with pappardelle pasta with butter and parsley.
This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.