At any rate, this is my signature dish. My personal favourite. I got it years ago, when I just started cooking, from Canadian Living Cooks on the food network. The link is here. I've added some comments to the instructions based on the dozens of times I've made it.
It is unique in that most coq au vin is made with red wine while this one is white wine. On a cold winter night there's not much that's better than this. It is elegant enough that you can serve it to guests but easy enough that you can make it for yourself.
I like to serve it with either roasted parisian potatoes or mashed potatoes.
Ingredients
Servings: 6
3-1/2 lb (1.75 kg) chicken pieces
2 onions
2 slices bacon, chopped
3 cloves garlic, minced
1 lb (500 g) mushrooms, quartered
3 carrots, cut in bite-size pieces
1 tsp (5 mL) each dried thyme and salt
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) dry white wine
1 cup (250 mL) chicken stock
1 bay leaf
Chopped fresh parsley
Directions:
- Open the bottle of white wine, perhaps a French wine. Pour yourself a glass and have a good sip or two. Contemplate the setting this wine was made in just to get yourself in the mood. If the wine doesn't do the trick put on a baret and carry a baguette under your arm.
- Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.
- In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate (taste the bacon to make sure it's delicious). Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Add to plate.
- Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (25 mL) of water if sticking to bottom.
- Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated.
- Stir in flour for 1 minute.
- Stir in wine(have a sip while you're at it), stock and bay leaf; bring to boil.
- Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.
- Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley.
- Have some more wine and share it with friends and family.
