Not Quite Coq Au Vin

I had a friend coming over for lunch. I’ve always wanted to make Coq Au Vin, and decided to give it a try.

Eager to channel my inner Julia Child, I found a recipe that promised to be simple and read through the ingredients.  Hot dog! I was already to whip out my apron and get started.

But, wait! It required tomato paste (allergic to tomatoes). Mushrooms weren’t on the gonna-eat-it list either. Garlic, shallots, and thyme got the turned up nose look from one occupant of the house.

I still really wanted to make it, or something similar to it.

So, I did.

And it was delicious!

Here is my recipe for Not Quite Coq Au Vin.

Not Quite Coq Au Vin

INGREDIENTS

1/2 pound bacon, cut into small pieces

8 skin-on chicken thighs or drumsticks (or assortment of the two)

1 pound baby carrots

1 teaspoon dried parsley

1 teaspoon minced onion

1 teaspoon Lawry’s seasoning

1 32-ounce box chicken broth

13 ounces red cooking wine

3 tablespoons melted butter

3 tablespoons flour

salt

DIRECTIONS

Preheat oven to 350 degrees.

In a Dutch oven, cook the bacon until crispy. Remove the bacon to a paper-towel lined plate. Discard grease – reserve 2 tablespoons of bacon fat.

Season chicken with salt and Lawry’s seasoning. Add the chicken to the bacon grease and cook in the Dutch oven until browned (about five minutes).

Add bacon to chicken in the Dutch oven, making sure chicken is skin-side up. Add the carrots then pour in the broth and wine. Bring to a simmer, cover, and transfer to the oven and bake for thirty minutes. Combine melted butter with flour and stir in 1/4 cup of liquid from the Dutch oven. Pour into the sauce in the Dutch oven and gently stir to combine. Cover and continue cooking for another twenty minutes.

Remove from oven and allow to cool.

Refrigerate overnight. Return to the oven and heat to 350 degrees. Cook for about 45 minutes, until heated through. (I stored mine in the Dutch oven and then put it in a cold oven to reheat).

I served it over polenta and topped it with some fresh Parmesan and a little fresh minced parsley.

Print Recipe

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