Jim Coleman Recipes

Coq Au Vin

For this recipe you will need:

• 8 ounces of bacon, cut into 1/2 inch strips
• 20 frozen pearl onions, thawed
• 12 ounces of button mushrooms, cleaned and quartered
• 2 T of Olive Oil
• 1 chicken (3 - 4 pounds) cut into 8 serving pieces
• Salt and pepper to taste
• 1 onion diced
• 3 shallots finely diced
• 5 cloves of garlic, minced
• 2 tsp of tomato paste
• 1/4 cup flour
• 2 cups of dry red wine
• 1 1/2 cups of beef stock
• 2 T chopped fresh thyme leaves
• 2 T chopped fresh flat-leaf parsley leaves

To prepare this recipe:

Preheat the oven to 325 degrees.

In a large, oven-proof casserole, saute the bacon over medium-high heat for about 4 minutes. Remove with a slotted spoon, and set aside on a paper towel.

Add the pearl onions and mushrooms to the rendered bacon fat and cook for 5 - 8 minutes. Using a slotted spoon, remove and drain on a paper towel. Add the olive oil to the casserole.

Season the chicken with salt and pepper and saute for 3 - 4 minutes on each side, until golden brown. Remove the chicken and set aside. Add the onions, garlic, shallots and tomato paste to the casserole and cook for 2 - 3 minutes.

Stir in the flour and cook for about 5 minutes to make a roux. Add the wine, stock, thyme, parsley and bring to a boil. Stir constantly until the mixture thickens.

Return the preserved pearl onions, mushrooms, bacon and chicken to the casserole, cover, and transfer to the oven. Braise for one hour, or until the chicken is tender.

This recipe serves four people.