Coq Au Vin
Coq au vin is a classic dish, the perfect, hearty meal. Here is our spin on the recipe, using items found at Simon. Find this and an interview with us here
1 5 lb chicken, cut into 8 pieces, bone in (thigh, breast, wing etc)
freshly ground black pepper
½ cup all-purpose flour
6 slices of bacon, diced
8 Tbsp unsalted butter
1 large onion, finely minced
5 cloves garlic, thinly sliced
4 sprigs of thyme
2 - 3 fresh bay leaves
4 ½ cups dry white wine (we used Chardonnay)
1½ lbs white button mushrooms, thickly sliced
2½ cups chicken stock or water, as needed
Juice from one lemon
- Preheat oven to 400°.
- Wash and dry chicken and season with salt and pepper. Dip each piece in flour until well coated.
- In a large skillet over medium-high heat add 4 tablespoons of butter until melted. Add the button mushrooms, and sauté until very tender, about 10-15 minutes. Set aside.
- In a heavy bottomed cast iron crock pot, render bacon over medium heat for 8 - 10 minutes, until lightly browned, then remove and set aside. In batches, sear the chicken in the bacon fat in a single layer for about 5 minutes, turning to brown evenly. Remove from the pan. Add a tablespoon of butter to the pan and add onion, garlic, thyme, and bay leaves. Lightly saute for 1-2 minutes.
- Add 2 1/2 cups white wine and chicken stock. Put the chicken back in the pot and season with salt and pepper. Bring to a boil and simmer for 30 minutes over medium high heat. Add the mushrooms, bacon and pearl onions, remaining white wine and lemon juice and put it in the oven for 1 hour to and 1 1/2 hours as desired (the longer it cooks, the more easily the meat will fall off the bone).
- Remove the chicken from the oven continue to cook on the stove top over medium-low heat and simmer for another 20 minutes. Garnish with parsley and serve alongside potatoes.
- For the potatoes-Wash potatoes thoroughly. Fill a pot with enough water to cover the potatoes and salt it well. Add potatoes and bring the water to a boil, before reducing the heat and cooking for a further 10 minutes or until potatoes are fork tender. Remove from heat and drain the water. Serve potatoes with plenty of butter, parsley and sea salt.