P
ossibly the most famous of all French poultry dishes, Coq Au Vin is a casserole of chicken in red wine with onions, mushrooms and bacon. Julia Child brought this rustic dish to North American households in 1964 on her television series The French Chef. With its rich red wine sauce and a hint of brandy, Chef Dan Hayes brings his interpretation of this easy to make dish to your home. Perfect for a dinner party or pot luck, Coq Au Vin can be made ahead of time, and in fact it often tastes better the next day, once the ingredients have had a chance to spend the night together.
INGREDIENTS:
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SERVES 6
• 12 PIECES OF BONELESS, SKINLESS CHICKEN THIGHS • 2 LARGE YELLOW ONIONS, SLICED • ½ CUP DOUBLE SMOKED BACON • ½ CUP PEARL ONIONS
• 1 CUP QUARTERED CREMINI MUSHROOMS • 750 ML RED WINE • ¼ CUP BRANDY
• 1 CUP CRUSHED TOMATOES • 5 SPRIGS OF THYME • 2 BAY LEAVES
• 1 HEAD GARLIC, CUT IN HALF • 2 CUPS WATER
• SALT & PEPPER TO TASTE
• ½ CUP BEURRE MANIE (BUTTER AND FLOUR MIXED)