How to Make: Coq au Vin

Coq au Vin

5-7 lb Stewing Chicken
4 oz Salt Pork or Slab Bacon, cubed or lardons
1/2 cup Flour
1 tbsp Butter
2 stalks Celery, cubed
3 Carrots, cubed
1 medium Onion, cubed
3 cloves Garlic, crushed
7 oz Mushrooms
24 Pearl Onion
1 cup Peas
1 bottle Red Wine
4 cups Chicken Stock
1 tbsp Sea Salt
2 tsp Black Pepper

– in a tea strainer –

8 sprigs fresh Thyme
2 sprigs fresh Rosemary
1 sprig of fresh Oregano
1 Bay Leaf
10 whole Black Pepper corns

In a dutch oven, saute over medium heat until crispy. Break down the stewing chicken into pieces and season with salt and pepper.

Remove pork from pan and saute chicken pieces until golden brown and remove from pan. Add diced onions, carrots, garlic, celery and mushrooms until onions are translucent. Add butter to pan and melt. Add 1/2 cup flour and salt and ground pepper, stirring until flour has cooked.

Add bottle of wine, stirring and deglazing the pan, lifting off the goodies on the bottom, melding in the roux. Add back in the chicken and bacon and add the pearl onions and peas. Add the chicken stock and the herb tea strainer, cover the dutch oven.

Simmer over low heat for 2 1/2 hours. Serve over egg noodles, rice or mashed potatoes.