How to Make Coque Au Vin

This wonderfully aromatic chicken stew has been put on the back burner of cuisine. Slow-cooking the onions, chicken and wine result in a rich stew that warms the diner from the inside out. Try reviving this recipe in your house for the next casual dinner celebration.

Difficulty: Moderate

Instructions

Things You'll Need:

• Large stockpot
• Ladle

Coque Au Vin-cooking

1. Heat a heavy-bottomed large sauce pan, at least 10 or 12 quart in size, over medium-high heat.

2. Add the pancetta to the large sauce pan and let it cook without disturbing the pieces for approximately two minutes. Stir the pancetta. The pancetta should have just a hint of golden color when you stir it.

3. Once the pancetta has turned golden on all sides, approximately 10 minutes, remove the pancetta from the pan and set aside.

4. Add the jointed chicken pieces to the pan with the pancetta drippings. Arrange the chicken so it firmly touches the pan. Cook the chicken without disturbing it for approximately eight minutes, until the chicken just begins to turn golden in color.

5. Turn the chicken over and color the other side of the pieces. This should take approximately eight more minutes.

6. Once the chicken is golden on both sides, remove the chicken from the pan and set aside.

7. In the same pan, add the cut onions and carrots to the pan. Let the vegetables cook in the pan, stirring occasionally, until the onions begin to turn translucent.

8. Add the sliced garlic to the pan and cook for a further two minutes.

9. Return the pancetta and chicken to the pan and add the flour. Stir the mixture well until the flour coats the chicken.

10. Add the cognac, wine, thyme and the rest of the bay leaves to the pan.

11. Add some of the chicken stock that you have simmering in ½-cup increments until everything is covered with at least ½-inch of liquid.

12. Bring the contents of the pan to a slow boil, then lower the heat to medium. Add the pearl onions and mushrooms to the pan at this time.

13. Partially cover the pan by placing the cover at an angle. Let the chicken simmer for approximately one hour.

14. Check the chicken after an hour, the meat should be very tender and almost falling off the bone.

15. Remove the chicken from the pan and set aside for service.

16. Once the chicken is out of the pan, set aside the cover and bring the pan back up to a medium-high heat. Let the sauce boil and reduce for approximately ten minutes. During this time the sauce will become thick and glossy in appearance.

17. Once the sauce has reduced to half of its original amount, turn off the heat. Remove the thyme sprigs and bay leaves from the sauce before serving.

18. Place the tender chicken over boiled or steamed potatoes and ladle approximately ¼-cup of the sauce over the top of the chicken and potatoes.

Tips & Warnings

• See the related articles section for the first half of this recipe: Coque au vin-preparation
• You have ask your butcher to joint the chicken for you. Have them reserve the carcass and giblets for you as well.
• If you don’t have any cheese cloth, you can also put the peppercorns and bay leaf into a metal tea infuser and use that instead.
• You can store any remaining stock by freezing it in a resealable freezer bag for up to three months.
• You can also serve this over a piece of crusty bread or large egg noodles. The longer this stew cooks, the richer the flavor will be.

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