Coq au Vin

I've made coq au vin several times in the past but decided to up my game a little tonight and do things a bit more properly. I looked at a couple recipes including one from the great Julia Child and went to work.

Leslie bought a giant combo pack of drumstick/thigh sections at Frazier Farms yesterday. Hmm, the Le Creuset stockpot or the dutch oven? I went with the latter. It is a little heavier and heats and sears a bit better.

First thing I did is cut up five bacon strips from Hemplers, our favorite, and cooked them at the bottom of the dutch oven until almost crispy.

I pulled them out and reserved them to a paper towel covered plate for later. 

I then browned and seared the seasoned chicken in the bacon fat, finally pulling them out and putting them on a platter to sit too.

I added a splash of marsala and deglazed the bottom of the blackened bits, not having any cognac readily on hand. 

We don't do onion but I added onion powder and then six cloves of garlic. 

Thirty second cook down.

Chopped up three carrots and put them aside for later too. 

I added three cups of cabernet sauvignon and three cups of chicken bone broth. 

I also added thyme, balsamic vinegar, a touch of sugar, salt, pepper, tomato paste and a bay leaf and brought it all to a boil.

While it was simmering I sautéed mushrooms in a skillet and reserved them as well.

I added my chicken and carrots back to the pot to simmer and started on the beurre manié. 

This is a traditional french sauce thickener made by combining flour and warmed butter and making a mash with it.

I pulled the chicken and carrots out one more time and slowly stirred in the beurre manié. 

I then strained the entire sauce into a mixing bowl so that I could get a clear reduction. 

This is the step I usually skip.

My chef friend Melissa guilted me into doing it the right way for once.

Thanks Missy!

I added the chicken back in and let it simmer. 

Leslie came home and made polenta. 

Right before I plated I added the bacon and mushrooms back into the mix and it was time to eat.

Wish I had fresh thyme but I did not.

Leslie absolutely loved the meal, all the praise I require.

Lot of work, lots of extra dishes to clean but worth it.