Coq au Vin
A classic dish from the Burgundy region of France, which is known for its outstanding red wines. Serve this luxurious stew with garlic mashed potatoes, a butter lettuce salad, and some fine French cheeses with fruit for your dessert.
1/2 pound sliced bacon, cut in 1/2-inch strips
Salt and ground black pepper
2 2 1/2- to 3-pound chickens, cut into 8 pieces each
1 pound carrots, peeled and cut in thick diagonal slices
16 pearl onions, peeled
3 shallots, minced
6 cloves garlic, roughly chopped
2 tablespoons unsalted butter
1 pound mushrooms, quartered
4 tablespoons flour
3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
2 cups dry red wine (preferably one with soft tannins like a Merlot or Pinot Noir)
2 tablespoons tomato paste
1 teaspoon dried thyme or 2 sprigs fresh thyme
2 bay leaves
4 tablespoons chopped fresh parsley for garnish
Preheat the oven to 375 degrees. Cook the bacon in a large pot over medium heat. When it is crisp and browned, remove it from the pot and drain it on paper towels.
Sprinkle the chicken with salt and pepper on both sides and brown it (on both sides) in the pot (in batches, if necessary). Remove the chicken from the pot and set aside.
Add the carrots and the onions to the pot, season with salt and pepper, and cook, stirring occasionally, over medium-low heat until they begin to brown, about 5 minutes. Stir in the shallots and garlic and cook 3-4 minutes longer. Add the butter and the mushrooms and cook for another 5 minutes.
Sprinkle the vegetables with the flour and cook, stirring, for 1 minute longer. Add the dissolved Glace de Poulet Gold® and wine and bring to a boil. Cook, stirring and scraping the bottom occasionally to loosen the brown bits, until the sauce thickens, 4-5 minutes.
Stir in the tomato paste, thyme, and bay leaf, and a little more salt and pepper. Add the chicken and the bacon, gently folding them into the sauce.
Bake, covered, for 30 minutes; then remove the cover and bake, stirring occasionally, until the chicken is cooked through and carrots are tender, about 30 minutes longer. Season to taste with salt and pepper, remove the bay leaves (and thyme sprigs if you used them) and serve the Coq au Vin warm, garnished with parsley.
French Burgundy can be quite pricey, so feel free to use another good, full-bodied wine for this dish. Some options: Rioja (from Spain), Merlot, Pinot Noir, Sangiovese or Chianti (from Italy), or Zinfandel.
Wine Pairing: Serve the same wine used to make the Coq au Vin.