Coq au Vin

• Meat

  • 1 1/2 kg Chicken pieces
  • 200 g Speck or bacon

• Produce

  • 1 Bay leaf, dried or fresh
  • 250 g Button mushrooms, small
  • 1 Carrot
  • 3 cloves Garlic
  • 3 Garlic cloves
  • 1 Onion, white yellow brown
  • 9 Parsley
  • 12 Pearl onions
  • 3 sprigs Thyme

• Canned Goods

  • 2 cups Beef broth / stock

• Baking & Spices

  • 12 Peppercorns, black
  • 1/2 cup Plain flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 60 g Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Brandy

• Other

  • 3 Eschalots, thinly sliced (note 4
  • 1.2 litres / 1.2 quarts red wine, preferably a pinot noir or Burgundy (Note 1

Found on recipetineats.com

Description

Ingredients

• 1.2 litres / 1.2 quarts red wine, preferably a pinot noir or Burgundy (Note 1)
• 1 carrot, sliced
• 1 onion, sliced (brown, yellow, white)
• 3 cloves of garlic, crushed/smashed
• 12 black peppercorns
• 3 sprigs thyme
• 1 bay leaf (dried or fresh)
• 1.5 kg / 3 lb chicken pieces, bone in and skin on (Note 2)
• ⅓ cup / 80ml vegetable oil
• ½ cup / 125 ml brandy (or cognac)
• 60g / 2 oz unsalted butter
• 200g / 7oz speck or bacon, cut into 3 x 1 cm / 1¼ x 2/5 batons
• 12 pearl onions (Note 3)
• 3 garlic cloves, finely chopped or minced
• 3 eschalots, thinly sliced (Note 4)
• 2 cups beef broth / stock
• ½ cup / 2.5 oz / 75g plain flour
• 8 parsley stalks + 4 thyme sprigs + 1 bay leaf, tied together with string (bouquet garni) (Note 5)
• Salt and pepper
• 250g / 8 oz small button mushrooms
• Freshly chopped parsley, to serve

Directions

• Place Chicken Marinade ingredients together in a large bowl. Cover and refrigerate for 2 hours to overnight.
• Drain chicken, reserving wine. Strain wine and discard carrots etc.
• Pat chicken dry, sprinkle with salt and pepper.
• Heat a large heavy based dutch oven or large deep skillet over high heat. Add half the oil, then brown the chicken on both sides.
• Drain excess fat. Add brandy. Optional: Carefully light brandy with a match - the flame will die once the alcohol is burnt out. Otherwise just simmer until the liquid is mostly evaporated. Remove chicken from dutch oven.
• Reduce heat to medium. Add remaining oil + butter. When melted, add speck and onions. Cook for 2 minutes, then add garlic and eschalots. Cook until the onions are light golden.
• Add flour and mix in. Add half the wine then stir to dissolve the flour sludge into the wine. Then add the remaining wine + beef broth. Mix and bring to simmer. Then add the herbs and chicken, cover and cook over low heat for 1 hour 20 minutes or until chicken is tender.
• Remove lid. Add mushrooms, then simmer for 15 to 20 minutes until liquid reduces to desired consistency and mushrooms are soft. Adjust salt and pepper.
• Serve with creamy mashed potatoes, sprinkled with fresh parsley.