Coq au Vin

March 31, 2016

Coq au Vin


Prep Time:  40 Minutes

Cook Time: 2 Hours


1 Joyce Farms Poulet Rouge whole chicken
9 oz bacon diced 
5 tbsp flour plain
2.5 oz extra virgin olive oil
1 onion chopped
2 carrots peeled and chopped
2 leeks trimmed and chopped
9 shallots peeled
2 sprigs rosemary 
2 sprigs thyme
2 bay leaves
9 oz mushrooms sliced
3.5 oz cognac 
3.5 oz chicken stock
2 cups red wine


1. Season chicken with salt and pepper. Then toss the chicken in flour. 

    2. Heat half of the olive oil in a large sauté pan.

      3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy.

      4. Remove chicken and set aside. Add vegetables to pan and cook until tender.

      5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half.

      6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour.

      7. In another pan heat remaining Olive oil and sauté mushrooms until tender.

      8. Serve over chicken with sauce.

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