Image by Herrner

In keeping with the “drunk food” theme of this week’s Carnival of the Recipes, this week’s CTS recipes will all include (or feature) alcohol – yum.

Coq au vin is a dish that inspires incredible awe and fear in people. “You made coq au vin?” “I can’t believe you can make coq au vin as part of a catered buffet!” “It’s too fancy!” “Wow, you must be an incredible cook!” …and so on.

I know that traditional coq au vin involves a rooster and 12 gazillion hours of cooking and stewing and prepping, but I have never had that kind of patience. I am of the opinion that coq au vin is quite simply coq au vin: that is, “chicken with wine”. (And vegetables, of course.) My original recipe, presented below, requires neither roosters nor a lot of patience, is based on the recipe included in “From Julia Child’s Kitchen” (she notes that it differs from other coq au vin recipes she’s published, although it is not clear how).

A slow cooker adaptation of this recipe is available here.

Coq au Vin

Ingredients:

• 4 chicken leg quarters, divided into thighs and drumsticks
• 8 ounces frozen pearl onions
• 32 ounces mixed button and baby bella mushrooms, cleaned and quartered
• 1/4 cup brandy
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 bottle (750 ml) red wine
• 4 cups beef stock
• 4 whole cloves garlic, smashed but not chopped
• 1 1/2 teaspoons sun-dried tomato paste
• 4 tablespoons flour
• 2 tablespoons butter
• bacon fat (or oil) for browning
• salt and pepper to taste

In a large, heavy-bottomed pan (a dutch oven is preferable), melt the bacon fat over medium heat. Add the chicken and brown lightly on all sides. Add the brandy (off the heat, please!) and cook for 3-5 minutes. Add bay leaf, thyme, and onions to pan and cook for an additional 10 minutes, turning chicken halfway through.

Using a fine mesh strainer or old-fashioned flour sifter, sift flour over chicken, stirring as you sift so that the flour coats the chicken and the onions. Cook for an additional 5 minutes. Stir in all remaining ingredients except the butter. Cover and cook on low for 1-2 hours, or until onions are tender and chicken is falling off the bone. Stir in butter just before serving to enrich the sauce.

Serves 4-6.