Chicken Stew (Coq au Vin)

By Cafe Delites · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Fry the bacon until crisp, about 8 to 10 minutes, then move it to a plate with a slotted spoon.
3. Pat the chicken dry, season it with salt and pepper, then brown it in the bacon fat in batches of two, skin side down for the thighs, about 5 minutes per side until the skin is crisp and browned. Move the chicken to the plate with the bacon.
4. Add the onions, carrots, salt and pepper to the pot and cook over medium heat for 5 minutes, stirring now and then, until the onions are translucent and lightly browned. Add the garlic and cook about 1 minute until fragrant.
5. Pour in the brandy (if using), the wine and the stock and stir. Add the thyme, the bacon, the chicken and any juices from the plate. Bring to a simmer, cover with a lid or foil, and bake for 20 to 30 minutes, until the chicken is cooked through and no longer pink in the middle.
6. While the chicken bakes, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms 8 to 10 minutes, until soft and browned, then set aside.
7. Take the pot out of the oven and set it on the stove. Mash the remaining butter with the flour and stir it into the stew. Add the pearl onions, bring to a simmer and cook 10 more minutes, until the sauce thickens. Add the mushrooms, season to taste, and serve.

Summarized from Cafe Delites's video. Watch it for the details.

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