Bacon, butter and wine. This classic French dish begs for a cold and snowy day. It’s a little bit of work, but honestly – after a few simple searing steps, this stew just simmers away.
It’s deep and rich with lot’s of depth. Soak up the sauce with a crusty bread.
Coq Au Vin
4 strips thick bacon or pancetta
4-6 pieces of skin-on chicken thighs or breast
1 yellow onion, diced
4 carrots, sliced diagonally
2 garlic cloves, minced
¼ cup brandy, bourbon or apple juice
½ bottle of red wine (zin, burgundy, etc.)
1 cup chicken stock/broth
Handful of fresh thyme sprigs
1 tbls ghee (or unsalted grass-fed butter)
2 tbls flour (for gf: use gf flour or tapioca flour)
½ bag of frozen pearl onions (if you can’t find the, just skip)
8 oz mushrooms- try for something interesting like mix medley with trumpet and oyster mushrooms
Pink salt and pepper
Cook the bacon, use a slotted spoon to remove and set on a plate. Sear the mushrooms in the bacon grease just until browned on each side. Set aside.
Pat the chicken dry with a paper towel, sprinkle heavily with salt and pepper. Sear chicken until just browned in the bacon grease, remove and set with the bacon.
Add the carrots, onions, 1 teaspoon of salt and pepper; cook over medium heat for 10 minutes, stirring occasionally. Stir in the garlic.
Carefully add the bourbon (never add directly from the bottle if you are working over flames.) Add in the bacon, chicken, wine, broth & thyme. Cover pot and simmer 30-40 minutes.
Mash 1 tbls ghee with flour, stir into the stew. Add in the pearl onions and mushrooms, let simmer uncovered for a few minutes to thicken. Serve warm.0