Le Creuset Recipe: Coq au Vin
Coq au Vin recipe from France, courtesy of Le Creuset.
Uses 5 quart oval oven or 4 1/2 quart round oven.
Serves 8-10.
INGREDIENTS:
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped bacon
  • 1 medium onion, chopped
  • 2 chickens of 4 1/2 lbs. each cut into 8 pieces
  • 5 tablespoons brandy
  • A few sprigs of fresh thyme, rosemary and parsley
  • 2 bay leaves
  • 3 garlic cloves, crushed
  • 1 tablespoon tomato puree
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 small bottle full-bodied, dry red wine
  • 2 tablespoons fresh flat-leaf parsley, to garnish
For the glazed shallots and mushrooms:
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 12 ounces shallots
  • 12 ounces button mushrooms, cleaned
For the "beurre manie":
  • 2 tablespoons butter, softened
  • 2 tablespoons plain flour
PREPARATION:
  1. Heat the oil in the dutch oven over medium heat on the stovetop. Add the bacon and onion and cook, stirring, until both are softened and then remove, draining well.

  2. Fry the chicken in batches until all the pieces are evenly browned, then return them all to the dish with the bacon and onion. Remove the oven from the heat and add the brandy. Carefully ignite, standing well back until flames subside, then return the pan to the heat.

  3. Preheat the oven to 275°F. Tie all the herbs into a bundle with fine string and add this to the oven with the garlic, tomato puree, lemon juice, sugar and red wine. Cover with the lid and cook in the oven for 2 to 2 1/2 hours, until the chicken is very tender.

  4. About 30 minutes before the chicken is finished cooking, melt the butter and oil in a large skillet or frying pan over medium heat. Add the shallots and fry for 10 to 15 minutes until they are golden brown and soft, transfer to a plate. Add the mushrooms to the pan and toss so they are just cooked.

  5. Blend the butter and flour together in a small bowl. Remove a few pieces of the cooked chicken from the oven to make room to stir in the beurre manie. Add this in small amounts, stirring after each addition so that the sauce remains smooth.

  6. When all the beurre manie has been incorporated, return the chicken together with the shallots and mushrooms. Simmer for 2 to 3 minutes. Sprinkle the top generously with the parsley and serve from the oven.


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