For Chicken That's A Winner... Let's Keep It To A Simmer!

I will continue my penny pinching ways to feed the family and what better way to save cash then make a one pot wonder filled with Colonel Sanders favorite ingredient…Chicken. It was said Herbert Hoover promised a “chicken in every pot” at a time when poultry was scarce and relatively expensive, this would symbolize prosperity in America. Unfortunately the stock market crashed and The Great Depression would take place the following year but we did eventually get our fix of our feathered friend.

Coq au Vin which translates to “rooster in wine” meets the criteria of my favorite recipes because it is cheap, nutritious, cooks "slow and low" and most importantly full flavored. If you would like to lower the fat, leave out the bacon. I like to serve it with mashed potatoes but you can use whole wheat pasta or brown rice to be more carb friendly.

Coq Au Vin
Ingredients
1/2 cup bacon, cut into 1/4 by 1 1/2-inch strips (optional)
2 or more tablespoons olive oil
1 large fryer chicken ready-cut thoroughly dried
1/4 cup Cognac or Armagnac
Salt and pepper
2 bay leaves
1/4 teaspoon dried thyme
20 pearl onions, peeled
3 tablespoons flour
2 cups red wine (Burgundy or Pinot Noir)
About 2 cups brown chicken stock or beef bouillon
2 cloves garlic, peeled and smashed
2 tablespoons tomato paste
3/4 pound fresh mushrooms, trimmed, washed, and quartered

Procedure

If you are using bacon, sauté several minutes in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned; remove bacon, reserve and leave fat in pan. (add additional oil if there is not enough to cover bottom.)
Heat fat in pan to until hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Cognac, shake pan a few seconds until bubbling hot, it may flame up for a minute, swirl pan by its handle and burn off alcohol.

Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.
Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.

Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned bacon, garlic, and tomato paste to the pan. Cover and simmer slowly 25 to 30 minutes, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite tender, continue cooking them; then return all chicken to the pan, add mushrooms, and simmer 4 to 5 minutes. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of chicken stock.

By: ThePeoplesChef

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The People's Chef LLC is a personal chef and caterer that services the Philadelphia and surrounding areas. We are a husband and wife duo that have worked for some of the areas finest restaurants and hotels. For more information visit our site: www.thepeopleschef.net