coq au vin
adapted from Ina Garten's Barefoot Contessa Back to Basics
4 ounces bacon
4-5 pounds bone in chicken pieces (I like chicken thighs)
kosher salt and freshly ground black pepper
1 pound carrots, peeled and cut diagonally in 1-inch pieces
2 yellow onions, chopped
2 cloves garlic, minced
1/4 cup Cognac
1 bottle (375 ml) red wine
2 cups chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter
3 tablespoons flour
1 pound frozen small whole onions
1 pound mushrooms, stems removed and thickly sliced
crusty bread for dipping (optional, but highly recomended)
Preheat the oven to 275 degrees F.
Add the bacon to a large Dutch oven and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Pat the chicken pieces dry and liberally sprinkle both sides with salt and pepper. Brown the chicken pieces in the hot oil from the bacon, working in batches in a single layer for about 7 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 1 tablespoon salt, and 2 teaspoons pepper to the hot oil and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer on the stove top. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes.
In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Remove the stew from the oven, mix a ladle full of the broth with the 3 tablespoons of flour and stir into the stew. Add the frozen onions and mushrooms, cover and return to the oven for another 10-15 minutes.
Serve hot with crusty bead for dipping.