Coq au Vin (Chicken in Wine)

Featured by Fog Crest Vineyard in the Platinum Wine Club.

Ingredients

4 lb. chicken cut into 8 pieces
6 ounces of pearl onions
6 ounces of bacon, cut into 1/4 inch pieces
3 cloves garlic, minced
3 carrots, thinly sliced
1 yellow onion, minced
3 cloves
2 bay leaves
1 tsp. sugar
2 tsp. salt
1 tsp. black pepper
1/3 cup cognac
3 1/2 cups Pinot Noir
6 Tbs. unsalted butter
2 Tbs. flour
1/4 cup Italian parsley
1 lb. brown mushrooms, sliced

Instructions

Peel skins off pearl onions (placing them in hot water for a minute makes this easier). Set aside. Sauté bacon until crisp and remove. In the bacon fat, fry the chicken about 4 minutes per side and remove. Discard all but 4 Tbs. of the fat in the pan. Over medium heat, add the yellow onion and cook for 2 minutes. Then, add the garlic and half of the carrots and cook an additional 6 minutes. Remove as much fat from the pan as you can, and return the chicken to the pan. Pour in cognac and light on fire gently. Shake pan so the flaming cognac covers the chicken. When the fire is out, add bay leaves, parsley, salt, pepper, and Pinot Noir. Bring to a boil. Then reduce heat to simmer 10-15 minutes. Remove the white meat chicken at this point, but continue cooking the dark meat chicken for an additional 10 minutes. Turn off the heat. In a separate pan, melt 2 Tbs. butter over medium heat. Add pearl onions and the other half of the carrots and sugar. Cook until the veggies are tender (about 15- 20 minutes). Place the chicken pieces in a pot, leaving the liquid in the pan. Add onions and carrots to the pot. In the empty veggie pan, melt another 2 Tbs. butter over medium heat and sauté the mushrooms about 7 minutes. Add mushrooms to the pot. Make a nice mahogany roux out of the remaining 2 Tbs. butter and the 2 Tbs. of flour. Bring the liquid in the original cooking pan up to a gentle boil and whisk in the roux to thicken. Add the sauce to the pot and mix it all up. Serve with a side of egg noodles or warm French bread



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