Coq au Vin

Cooking Instructions

1. Step 1

   Saute the bacon in hot butter until it is very lightly browned. Remove and set aside.
2. Step 2

   Add the chicken to the bacon fat, season with salt and pepper, and brown on each side.
3. Step 3

   Return the bacon to the dutch oven with the chicken. Cover and cook slowly for 10 minutes, turning the chicken just once.
4. Step 4

   Uncover, and pour in the cognac (if using). Ignite the cognac carefully with a long lighter and shake the pan until the flames subside.
5. Step 5

   Pour the wine into the dutch oven. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and juices run clear. Remove the chicken.
6. Step 6

   While the chicken is cooking, saute the pearl onions and mushrooms in a separate pan.
7. Step 7

   Raise the heat on the chicken and boil rapidly, reducing the liquid to about 2¼ cups. Taste and adjust seasoning. Remove from heat, and discard the bay leaf.
8. Step 8

   Combine the butter and flour together into a smooth paste (beurre manié). Whisk the paste into the hot liquid and bring to a simmer, stirring, until the sauce thickens enough to coat the back of a spoon.
9. Step 9

   Shortly before serving, bring the sauce to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes.
10. Step 10

    Serve by arranging chicken on a hot platter with onions and mushrooms, then add crispy bacon. Decorate with thyme or parsley.