COQ-AU-VIN.jpg' alt='Coq Au Vin Recipe' title='Coq Au Vin Recipe' />Raise heat to medium high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute. Coq au Vin Serves 6 Ingredients 4 slices Bacon, Cut Into Small Pieces 1 whole Fryer Chicken 12 whole Medium Onion, Diced 12 cup Carrots, Washed, Peeled, And. Its one thing to make a chicken recipe, but its another if youre attempting Coq au Vin This recipe is perfect for serving for a special occasion. Ch_600/107153.jpg' alt='Coq Au Vin Recipe' title='Coq Au Vin Recipe' />Coq au Vin Recipe Simply. Recipes. com. 1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 14 inch pieces. Brown the bacon Heat a Dutch oven large enough to hold the chicken on medium high heat. Add the bacon pieces and cook them until browned. A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat. Is coq au vin the best chicken stew ever or a triumph of the French talent for culinary self promotion Which other Gallic classics deserve a revivalCoq au vin from Julia Child is easy as can be. You can even make it in a slow cooker. Here it is, adapted from Mastering the Art of French Cooking. Cooking Channel serves up this Coq Au Vin recipe from Tyler Florence plus many other recipes at CookingChannelTV. Such a simple dish simple, slowcooked chicken in wine. After that, the variations are endless. Try Simon Hopkinsons fullon version with button. Use a slotted spoon to remove the cooked bacon and set aside. Easy Berry Cobbler. Brown the chicken and onions Keep the bacon fat in the pan. Pat the chicken dry with paper towels and season all sides with salt and pepper. Working in batches if necessary, add the chicken, skin side down, to the hot pan. Brown the chicken well, on all sides, about 1. Add the onions and garlic and cook a few minutes more. Spoon off any excess fat from the pot. Add chicken stock, wine, herbs, bacon, then simmer Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 2. A thermometer inserted into the thickest part of the chicken should register 1. F. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard. Make a sauce with mushrooms Add mushrooms to the remaining liquid and increase the heat to high. Boil quickly to reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Add more salt and pepper to taste. Garnish with parsley and serve. Serve Serve with potatoes or over egg noodles. Peas make a good side for this dish.