A classic French Coq au Vin recipe featuring chicken quarters braised in red wine with bacon, mushrooms, onions, and carrots, then thickened to a rich gravy.
In a large bowl add the chicken quarters (that have been separated at the joint and skins removed). Season with olive oil, salt and pepper. Set aside.
In a large pot on medium heat add 1 Tbsp of olive oil and chopped bacon. Brown the bacon then remove from the pot and set aside. Next brown the chicken in the bacon fat until golden brown then remove from the pot and set aside.
Next add butter, sliced onions and season with salt and pepper. Caramelize the onions slightly then add mushrooms and garlic. Sauté for 5 minutes. Deglaze the pot with cognac and reduce by 1/2. Add carrots, pearl onions, bacon, and browned chicken back to the pot.
Cover the chicken with red wine and chicken stock. Add fresh thyme and bay leaves. Season with more salt and pepper.
Stir then cover the pot with a lid and reduce the heat to low. Braise for 1 hour.
(NOTE: The chicken needs to be cooked to 165 degrees Fahrenheit internally).
After 1 hour, thicken the gravy with a corn starch slurry while still it’s still simmering.
Serve it up with mashed potatoes on the bottom of the plate followed by a few pieces of chicken, carrots, and gravy. Optionally garnish with parsley and micro greens.
Enjoy!
