Friday, April 15, 2016
Coq Au Vin
This is based on the recipe in my 1975 edition of Joy of Cooking, but I have made changes and simplified it over the years.
1/2 lb. bacon, diced
6 chicken thighs, skin removed
1 small onion, diced (about a cup)
2-3 cloves garlic, minced
3-4 carrots, sliced (about a cup)
2 T flour
1 t. dried parsley
1/2 t. dried marjoram
1/2 t. dried thyme
1/4 t. pepper (I don't add salt because the bacon is salty enough)
2 cups red wine
8 oz. sliced mushrooms (1 package)
Cook bacon pieces in pan until almost crispy. Push to one side and brown chicken pieces on both sides. Push chicken to one side and saute onions and garlic until they just start to brown. Add carrots. Stir in flour and herbs/spices*, add wine, stir, and distribute chicken evenly in pan. Cover and simmer on low heat for about 45 minutes (turn chicken at about 1/2 an hour). Add mushrooms and simmer another 15 minutes or until mushrooms are done and chicken is tender. If the sauce is too thin, you can thicken it with a little more flour or cornstarch (dissolved in liquid first). Serve with egg noodles.
*amounts are approximate, you can add more or less to taste. If you have fresh herbs, add a lot more!