Coq au Vin

There are thousands of Coq au Vin recipes online. This is a variation of Julia’s, Emeril’s and a couple others. We remove the skin and use corn starch to make it a little healthier and gluten free. It’s best to use a cast iron Dutch oven that works on the stove and in the oven. Many recipes add carrots to make this a one pot meal. This will serve 4.

Ingredients:

• 4 Slices bacon, chopped
• 1/4 Cup plus 2 teaspoons corn starch
• 4 Chicken thighs and 4 legs with the skin removed (white meat can be used, just cut them into single serving pieces)
• 1 Tablespoon butter plus 1 tablespoon oil
• 1/2 Large onion sliced thin
• 5 Ounces (1/2 package) white mushrooms sliced
• 1 Large garlic, chopped
• 2 or 3 fresh sprigs of thyme, or 1/2 teaspoon dried thyme
• 1 Bay leaf
• 3/4 to 1 Cup red wine
• 3/4 to 1 Cup good quality chicken stock
• Fresh Parsley for garnish
• S & P to taste

Directions: Preheat oven to 325° F

Heat a heavy Dutch oven on the stove and render the bacon until it’s crispy, 6-8 minutes. Remove the bacon and drain on a paper towel. Set aside. Season the chicken with salt and pepper, then dust with the corn starch until completely coated. Brown the chicken on both sides in the hot bacon fat, usually 3 to 4 minutes per side. When browned, remove the chicken and set aside.

Add the butter and oil to the pan then add the onions. Sauté for 3 or 4 minutes, until tender, then add the mushrooms. Cook until they render all their juices. Add the garlic and cook for one more minute. Add the wine and bring to a boil. Let it boil and reduce for a minute then add the stock, thyme and bay leaf and a little more S&P.

Make a slurry with 2 teaspoons of corn starch and a little cold stock or water. Pour in and bring the liquid just to the boil. Add the chicken back into the pot. The liquid should come halfway up on the chicken. Cover tightly and place in the oven for 90 minutes. Serve on mashed potatoes. Garnish with fresh parsley and the bacon bits.