French Food at Home

Last night I made Coq au Vin for dinner, showing that gourmet French food doesn't have to be intimidating - it can be done simply at home.  Here's the recipe for my version of a classic chicken dish:

Coq au Vin Recipe

3 bacon slices

20 pearl onions, peeled

1 1/2 lbs chicken thighs, excess fat trimmed, skin ON

6 garlic cloves, peeled

Salt and pepper to taste

2 cups chicken stock (I use homemade stock I make ahead and freeze for later use; infused with white pepper)

1 cup red wine (burgundy works well)

1 bay leaf

Several fresh thyme sprigs

A brunch fresh parsley sprigs

1/2 cup button mushrooms, sliced (I used some dried porcini as well)

Carrots, sliced (quantity to taste - this is my addition)

Splash of Worcestershire sauce

2 tbsp butter

Chopped fresh parsley for garnish

1  Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add chicken, skin side down. Season with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)

2  Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the onions and garlic and then sliced carrots. 

3  Add the chicken stock, wine, and herbs. Add back the bacon, crumbled. Lower heat to a simmer, slow-cooking for 45 minutes to an hour, until chicken is tender and cooked through. Add mushrooms to the remaining liquid and bring to a boil. 

4  Boil quickly and reduce the liquid until it becomes thick and saucy. Remove the bay leaves, herb sprigs, garlic, and discard. Lower the heat, stir in the butter. 

5  Remove the broth and heat in small saucepan on high heat, whisking in flour and Worcestershire sauce to create a gravy. (This was G's idea.) Pour thickened gravy the pan to reheat and coat chicken. Adjust seasoning. Garnish with fresh parsley and serve.

Serves 4. Serve with potatoes or over egg noodles.