Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Recipe information
Total Time
1 hour 25 minutes
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
Step 2
2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
Step 3
3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
Step 4
4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
Step 5
5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
Step 6
6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
Step 7
7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.
Recipe notes
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