Coq au Vin


It’s Thursday evening and you just had an amazing day. After the productive day you just had, going home to continue pampering yourself is by making this wine simmered Coq Au Vin. Tender chicken, boiled artichokes, crunchy bacon and wine, wine and more wine. How fantastic does that sound?

We really love making this recipe in a crockpot. However, when you’re using a crockpot, you still have to use the stove top at some point and continue cooking in steps. But the authentic way of making Coq Au Vin is by using a deep pot. Since this recipe does take some time to perfect, grab a glass of wine and let’s get cooking!

Begin by boiling some water in your pot and you’re going to want to boil your pearl onions for 2 minutes and then plunge them into ice water, which will stop them from cooking. Set those little babes aside and let’s get started on the broth. Remove the stems from the artichokes and place them into your saucepan. Once they are boiled and cook, let them chill so you can remove the stems once they’ve chilled, leaving just the heart.

Fry the bacon so they become crispy and set them aside. You’ll want to top your Coq Au Vin once it’s ready, but don’t add them before or you’ll have boiled bacon. When the bacons done, add the chicken breasts to the frying pan and cooking for 6-8 minutes until completely cooked inside, set the chicken aside. Afterwards, grab the remaining veggies and cook in the bacon chicken frying pan. Once you’re done with all these steps, place everything (except your bacon) into your large pot, and simmer, in a wine broth, for 1 ¼ hours until the chicken completely falls apart with the look of a fork. Plate your Coq Au Vin, top with bacon and impress your guests! 

Recipe: 

1 Cup Pearl Onions

1⁄2 Lemon

6 baby Artichokes

2 Slices of Preservative-Free Bacon

4 Skinless Chicken Breast, halves

1 Large Shallot, finely chopped

1⁄2 LB Cremini Mushrooms, brushed clean, stems removed and cut into 1⁄2 “ thick

1 TBSP All Purpose Flour

1 1⁄2 Cups Fruity Dry White Wine (Pinot Gris, White Burgundy)

1 1⁄2 Cups Reduced-Sodium, Chicken Broth

Salt and Pepper, to taste

 

Directions:

  1. Bring a saucepan three-fourths full of water to a boil. Add the onions, return to a boil, and boil for 2 minutes. Drain, plunge into cold water to cool, then cut off the root ends and the stem ends. Slip off the skins and cut a shallow cross in the root end. Set the onions aside.
  1. Squeeze the juice from the lemon half into the saucepan three-fourths full of water. Working with 1 artichoke at a time, and using a sharp knife, slice off the top half or so of the leaves. Starting at the base, pull off the outside leaves until you reach the pale green inner leaves. Remove the tough outside flesh from the stem and drop the artichoke into the saucepan.
  1. When all the artichokes are trimmed, bring the pan of artichokes to a boil over high heat, then reduce the heat to medium. Cook gently, uncovered, until tender about 15 minutes.Drain well. When the artichokes are cool enough to handle, use a small sharp knife to cut off all the leaves, reserving them for another use. With a spoon, scoop out any prickly choke to expose the heart. Cut the hearts in half lengthwise and set aside.
  1. In a large Dutch oven or other deep, heavy pot over medium heat, fry the bacon until it is crispy about 5 minutes. Transfer the bacon to a paper towel to drain and reserve for another use.
  1. Return the pot to medium heat, add the chicken breasts, and sear on all sides until lightly browned, 6-8 minutes. Transfer the chicken to a plate.
  1. Raise the heat to a medium high heat, add the shallot, pearl onions, and mushrooms and saute until the mushrooms release their liquid and the onions have softened, about 5 minutes Add the flour and stir for 1 minute. Stir in 1⁄2 cup of the wine, reduce the heat tomedium, and using a wooden spoon, scrape up all the browned bits from the pot bottom.
  1. Return the chicken to the pot and pour in the remaining 1 cup of wine and the broth. Cover, reduce the heat to medium-low, and simmer until the chicken is very tender, about 1 -1 1⁄4 hours. Add the artichokes to the pot and cook until heated through, about 5 minutes. Add salt and pepper to taste. Remove from heat, garnish with parsley and serve.

Enjoy! xoxo.