Coq au Vin
Updated: Apr 27
1 3 to 4lb chicken cut up
3 cups of mushrooms of choice, sliced
3 cups burgundy wine
3 medium onions, quartered and sliced
3 large carrots, peeled and chopped
4 cloves of garlic. diced
1 stick unsalted butter
1/4 cup cognac
1 stalk celery, diced
bunch of fresh Italian parsley
3 tablespoon flour
few sprigs of fresh thyme
1 bay leaf
salt and pepper to taste
Roll chicken in flour, make sure they are well coated you may need more than 3 tablespoons of flour.
In a large deep skillet place 6 tablespoons of butter, melt of medium-high heat. Now add the chicken and brown on each side, remove from the skillet and set aside.
In the same skillet add the remaining butter, onions, garlic, and mushrooms and saute until soft, remove and set aside.
Return the chicken to the skillet, reduce heat and cognac and light. Once the flames have died add the wine, celery, carrots, parsley, thyme, bay leaf, cover, and simmer chicken for 30 minutes. Now add the onions, mushrooms and garlic, cover, and simmer for an additional 30 minutes. You are done when the chicken is about to fall off the bones, transfer to a serving platter and garnish with parsley and serve with a nice baguette.