Coq Au Vin (Wine Braised Chicken)
Sunday, October 9, 2011 at 6:00PM
Margot in Coq Au Vin Wine Braised Chicken, braise, chicken

This recipe is Julia Childs original list of ingredients, but adapted to my own braising method.   If you watched Julie and Julia, you understand how complex many of the recipes from Mastering the Art of French Cooking can be.  They don't need to.

I pretty much do all of my braises the same exact way, regardless of what the recipe says. The real secret to any braise is simple:  take time to carmelize your vegetables and use homemade stock.

Ingredients

4 ounces bacon, diced
2 Tbs unsalted butter
3 lbs chicken, cut up (your choice, all parts work great)
½ tsp salt
½ tsp pepper
¼ cup cognac
3 cups young, full bodied red wine
2 cups chicken stock
½ can tomato paste
2 cloves garlic, minced
1 tsp thyme leaves
1 bay leaf
2 large sweet onions, diced
½ lbs mushrooms, wiped clean and sliced thick
3 Tbs flour
2 Tbs softened butter
Fresh Parsley

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