Coq au Vin

My family LOVES Coq au Vin, but I rarely make it since it is a high-touch kind of meal. I almost always make a double recipe - enough for two meals since the flavors improve after sitting. Also, I start making this dish earlier in the day so that I have time to let the chicken cool enough to de-bone it before serving it at the table. 

I simply hate picking bones out while I am eating; however, for some people de-boning and chunking the chicken ruins the whole point of Coq au Vin. I don't like crunching down on bones at the table, so I take them out and make sure the sauce is bone-free before it comes to the table.

For the best flavor, use bone-in chicken pieces. Thighs and legs make the most flavorful stew. Avoid using backs since they contain a million tiny bones - a slight exaggeration. 

• Brining the chicken with kosher salt and cold water for one hour also makes for a better flavor. 
• Be sure to dry the chicken with paper towels before browning. 
• Don't overcrowd the frying pan or you will merely steam the chicken. You want nicely browned pieces for your stew.

I have also served this dish with steamed Basmati rice or fresh baked bread instead of the noodles.

2 to 2-1/2 lbs. meaty chicken pieces (breasts, thighs & drumsticks)

2 T. butter 

salt

pepper

1 large onion, coarsely chopped

1-1/4 C. cheap red (slightly dry) wine

1 C. whole fresh mushrooms, sliced

1 C. thinly sliced carots (2 medium)

1 T. snipped fresh parsley

2 cloves garlic, minced

1/2 tsp. dried marjoram crushed

1/2 tsp. dried thyme, crushed

1 bay leaf

2 T. all purpose flour

2 T. butter, softened

1/4 lb bacon crisp-cooked, drained & crumbled

Snipped fresh parsley (optional) 

Hot cooked noodles (optional)

Directions:

1. Brine the chicken for one hour at least. After brining, skin the chicken & pat dry with paper towels. In a 12-inch skillet, cook chicken till lightly browned, turning to brown evenly. Sprinkle with pepper. (If you skipped the brining step, also salt the chicken at this point.) Place the browned chicken pieces in a large pot. Add onions or shallots, wine, mushrooms, carrots, the tablespoon of parsley, garlic, marjoram, thyme, and bay leaf. Bring to boiling; reduce heat. Cover & simmer for 35-40 minutes or till chicken is no longer pink. (At this point, I let the chicken cool enough to de-bone it without burning myself.) Transfer chicken & vegetables to a serving platter; keep warm. Discard bay leaf.

2. In a mixing bowl, stir together flour, and softened butter to make a smooth paste. Stir into the red wine mixture in the pot. Cook & stir till thick & bubbly. Cook & stir for 1 minute more. Season to taste with salt & pepper.

3. Pour thickened wine sauce over chicken & vegetables. Sprinkle with bacon. If desired, top with additional parsley & serve with hot cooked noodles.