Coq Au Vin

From My Carolina Kitchen

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle good dry red wine such as Burgundy

1 cup low sodium, fat free chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms (also called baby bella or baby portobello mushrooms), stems removed and thickly sliced

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, taking care not to crowd the skillet. Turn the chicken to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Remove the pan from the heat and add the Cognac. Either flambé it or return the pan to the heat and reduce it down on high heat for a few minutes while scraping the brown bits from the bottom of the pan. To flambé, leave the pan off of the heat, stand back, and ignite with a long kitchen match (long instant push-button lighter) to burn off the alcohol. After either method, add the bacon, chicken, and any juices that collected on the plate back into the pot, then add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is cooked through but not pink. Remove from the oven and place on top of the stove. Mash 1 tablespoon of butter and the flour together and stir into the stew. Stir in the frozen onions.

In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve hot. Noodles make a nice accompaniment.

Adapted from Ina Garten, The Barefoot Contessa, and the Food Network – serves 3