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Learn how to make a classic Coq Au Vin Recipe for the holidays! A beautiful Christmas Dinner Idea that can be made the day before! Enjoy!
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BETH’S COQ AU VIN RECIPE
Serves 6
INGREDIENTS:
7 pieces of apple wood smoked bacon, diced into small strips
1 tsp (5 ml) butter
6 chicken legs, skin on, bone in
2 carrots, cut into 1 inch (2.5 cm) chunks, about 1 ½ cups (225 g)
¾ cup (110 g) frozen pearl onions
½ tsp (2.5 ml) dried thyme
1/3 cup (80 ml) cognac
½ cup (120 ml) red wine
1 cup (240 ml) Swanson® Chicken Broth
3 garlic cloves
2 tbsp (30 ml) tomato paste
2 tbsp (30 ml) fresh thyme
1 bay leaf
1 tsp (5 ml) salt
2 tbsp (13g) cornstarch or cornflour
2 tbsp (30 ml) water
3 dashes Worcestershire sauce
1 tbsp (15 g) butter
1 ½ cups (360 ml) white button mushrooms, quartered
METHOD:
In a large Dutch oven or oven safe casserole with a lid, melt butter and sauté bacon. Once crispy, transfer with a slotted spoon to a plate lined with paper towel. Leave fat in pan.
Season chicken legs on both sides with salt and pepper to taste.
In the bacon fat, brown chicken, on both sides. Transfer to a plate to rest.
In the chicken fat, sauté carrots and onions until browned and tender. Add ½ tsp of dried thyme.
Turn off flame while adding alcohol. Add cognac and wine, stir. Turn flame back on. Add chicken broth.
Add garlic, tomato paste, thyme, bay leaf, and salt. Stir to combine.
Add 3 dashes of Worcestershire Sauce.
Create a “slurry” by combining 2 tbsp of cornstarch with 2 tbsp of water, mix to combine.
Add the slurry to the pot and bring to a boil, this will allow the sauce to thicken. Then lower to a simmer. If you find your sauce is too thick, add more chicken broth to thin it out until desired consistency.
Add in the cooked bacon and stir.
Place the chicken, skin side up, back into the pot. Spoon the sauce over the chicken so it is coated. Place lid on top.
Bake at 350F (175C) for 25 mins.
Meanwhile sauté mushrooms in butter until browned.
At the 25 min mark, add mushrooms to the pot. Cover and bake for another 20 mins.
Then remove lid, garnish with fresh thyme, and bring to the table!
If making this the day ahead cool completely, and refrigerate, covered. Before reheating, add a splash of chicken broth to loosen sauce and cover and heat at 300F for 20-30 mins until chicken is warmed through
Serve with mashed potatoes and crusty French bread. Enjoy!
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
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