Coq Au Vin

I made Coq Au Vin this week to bring to the kids' families. I thought it would be a crazy, Julia Child challenge because it sounded so French.  Really, all it is, is a great chicken stew.  Of course anything simmered in wine and cognac is delicious.  This is an inexpensive, rustic dish, worthy to serve company.  My complaint-it isn't a particularly appealing color when it is served.  I am not sure why.  It tasted very good.  It just had a purpley grayish sort of color.  Not quite sure where my error was made; but, let me reiterate, it tasted great and the kids all sent word that they liked their dinner I sent.  (By the way, I have still not come up with the perfect name for Mom brings dinner to everyone on Mondays.  May I remind you it was simple to call it M & M Monday because it started out being my daughter, Mary and her husband, Matt.  Well now my grandson, Ben eats big boy food-he will have quite the discriminating pallet!  And, then my son, George moved near his sister, and he should reap the benefit of a bonus meal each week too.  So, any ideas for a catchy name for Mondays?)

Coq Au Vin
printable recipe

4 oz. diced bacon
olive oil
1 (3-4 lb.) chicken, cut into parts
kosher salt and pepper
1/2 lb. carrots, cut into 1" pieces
2 yellow onions, cut into 1" pieces
1 tsp. chopped garlic
1/4 c. Cognac
1/2 bottle (375 ml) dry red wine
1 c. chicken stock
handful of fresh thyme sprigs
2 T. butter
1 1/2 T. flour
1/2 lb. cremini mushrooms, scrubbed and sliced thick

Preheat oven to 250 degrees.

Add a drizzle of oil to a heavy dutch oven.  Add the bacon and cook until browned.  Remove with a slotted spoon and reserve bacon. 

Season the chicken generously with salt and pepper.
In the hot bacon drippings over medium high heat brown the chicken pieces, turning to brown evenly. 

Do the pieces in small batches so you do not crowd the pot.
Remove the chicken to a plate.

Add the carrots, onions, 2 tsp. salt and 1 tsp. pepper to the pan.  Cook over medium heat for 10 minutes, stirring occasionally.

Add the garlic and cook for another minute.

Add the cognac, bacon, and chicken back to the pot. Cook for a minute.

Add the wine, chicken stock, and thyme.  Bring to a simmer.  Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes until cooked through.

In a small bowl, mash 1 T. of butter into the flour.  Add to the stew and stir until combined.

In a saute pan, melt 1 T. butter.  Add the mushrooms and cook until browned.  Add to the stew.  Bring the stew back to a simmer and cook for 10 minutes.  Remove the thyme stems before serving.

I made a fresh baguette to sop up the delicious broth.