Coq a vin is so satisfying (though I wonder if there’s a way to make the chicken not turn purple). The technique here wasn’t all that different than my previous attempt at this dish, but I liked this a lot.
1 3-4 oz chunk of bacon
2 tbsp butter
3 pounds cut up chicken
salt and pepper
1/4 cup cognac
3 cups young red wine
1-2 cups chicken stock
1/2 tbsp tomato paste
2 cloves mashed garlic
a bit of thyme
1 bay leaf
braised onions (the recipe calls for 12-14 but we honestly just used a few)
1/2 pound sauteed mushrooms
3 tbsp flour
2 tbsp softened butter
parsley, to garnish
Cut bacon into lardons (rectangles) and brown. Remove and set aside.
Brown chicken in butter and bacon grease on all sides.
Return bacon to casserole with chicken. Cook about 10 more minutes, turning once.
Pour cognac in and light. Shake casserole back and forth until flames subside (I had to cover briefly).
Pour wine into casserole. Add stock to cover chicken. Stir in tomato paste, garlic and herbs. Simmer about 30 minutes, or until chicken is tender and cooked through. Remove chicken and set aside.
Brown onions and mushrooms while chicken is cooking.
Raise the heat on the pan and reduce sauce until it’s about 2 cups or so. Correct seasoning.
Combine flour and butter with a spoon until blended (this makes a beurre manie). Add to boiling stock and thicken.
Put chicken back in casserole. Add onions and mushrooms. Simmer and heat everything through. Garnish with parsley, if desired.