Coq Au Vin is a French dish of chicken braised with wine, mushrooms, and a jar of our Vermouth Tipsy Onions.

 

INGREDIENTS

• 12 pieces of chicken, legs and breasts
• ½ cup of all-purpose flour
• 8 slices of bacon
• 1 jar of Sable & Rosenfeld Vermouth Tipsy Onions, drained and rinsed.*
• 16 small new potatoes, washed
• 16 small white mushrooms, washed
• 4 cloves of garlic, finely chopped
• 2 Tbsp of chopped fresh parsley
• 1 tsp of dried thyme leaves
• 1 bay leaf
• ½ tsp of salt
• ¼ tsp of ground black pepper
• ¼ cup of brandy
• 2 cups of dry red wine
• 2 cups of chicken stock

PREPARATION

1. Preheat oven to 350ºF (180°C).
2. Dredge chicken lightly in seasoned flour. In a large skillet, sauté bacon until crisp. Drain bacon on paper towel, leaving drippings in skillet. Add chicken to skillet in batches, cook, turning, about 20 minutes, until light brown.
3. In a large cast iron pot, layer chicken and bacon.
4. Add onions, potatoes, mushrooms, and garlic to skillet; sauté 5 minutes. Add parsley stems (reserving leaves for garnish at the end), thyme, bay leaf, salt, and pepper. Remove vegetables and herbs and place on top of chicken.
5. Place skillet back on a high heat, add brandy and red wine, boil for 5 minutes, add chicken stock, boil for 5 more minutes, pour over chicken & vegetables.
6. Cover and bake for 30 minutes, remove lid and continue to bake for 1.5 hours Remove chicken and all vegetables with a slotted spoon to a serving platter and cover with foil.
7. Place pot with sauce on high heat and boil rapidly for approx. 5 mins or until sauce is slightly thickened. Remove foil from serving platter and spoon the hot sauce over top. Garnish with the fresh parsley leaves that we reserved.
8. *save the liquid, the vinegar taste makes for a delicious salad dressing.

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