Coq au Vin

I made this tonight and wanted to share the recipe. This is one of my favorite winter comfort foods. It sounds very complicated and "fancy", but Coq au Vin is really a very common "one pot French meal". It's probably as common on the French evening meal table as Meat Loaf might be to Americans! It is extremely easy, and is one of those "put it together and let it simmer a couple hours" meals.

Coq au Vin

3-4 lbs chicken, cut up (I used 4lbs of chicken leg quarters, you can also use a whole chicken, cut up. Don't use boneless breasts though!!!!)
unbleached flour, salt and pepper
olive oil (to coat stock pot)
3-4 slices bacon, cut into pieces with kitchen shears
pearl onions (or just get a cooking onion, peel it and quarter it)
fresh mushrooms (button preferred)
6 cloves garlic, peeled, halved
1 bottle red wine (I used a petit sirah by Crane Lake - inexpensive, and I use it for this)
sprigs of fresh thyme, rosemary and sage (I've used dried, but fresh makes a far better gravy!)

Heat oil in your stock pot, put bacon pieces in and fry over medium heat until softened (don't burn! watch the heat!). Add onions, mushrooms, saute until softened. Remove from the pot to a temporary container. Dredge chicken in flour/salt/pepper mixture, then brown on both sides. Do this in batches if you need to (I did mine in 2 batches, and just had a casserole setting aside to hold the chicken that was done.) You're just browning - not "frying". Return the chicken to the pot, the vegetables and sprinkle the garlic cloves over. Pour the red wine over the whole thing (yes I used the whole bottle - I had a lot of chicken - about 7 large leg quarters. The original recipe called for 3 c, but you are wanting to add enough to barely cover the meat.) Add the sprigs to the pot, stir gently to just get everything combined. Cover, and bring to a simmer over medium/low heat. Simmer on medium/low for 2-3 hours (mine was ready after 2, but I turned the heat down and let it stay warm until dh got home, another 45 minutes or so. The wine will cook down (all the alcohol cooks out, especially with a 3 hours simmer!), combine with the meat juices, and is infused with the garlic and fresh herbs to make a most unbelievable gravy! (If you've had this dish, you won't taste "wine" at all...... it just makes a very rich gravy that is absolutley to die for!). Just before serving, remove the chicken to a platter, remove the sprigs, and bring the heat up to a low boil. Use a whisk, and if you need to, you can sprinkle in another T of flour to thicken, but this sauce will already be so thick and rich you may not need too. Taste, and season with salt if necessary.

Serve a piece of chicken with a nice ladle of rich gravy over it! We also had baked sweet potatoes and roasted brussle sprouts.

(If you are opposed to using regular wine, you can find "cooking wine" in the vinegar aisle of the grocery store. Cooking wine is simply a lower quality wine that would not be suitable for drinking. It can be expensive though, and the petit sirah I like to use for this dish actually gives a better flavor, and is cheaper! I don't know a lot about wine though, so those of you who are more of a "wine connoseur" may think my choice is too cheap - but it works well for this dish. I have heard of people using grape juice, but honestly - I think it would ruin this dish. Grape juice is just too SWEET and would give a sugary flavor, imo. I've never tried it though. Cooking with wine isn't an issue for me though.)

Shauna