Coq au Vin

Recently made. Although the process was long, it was very tasty.

Now that I know how it's made, I'll be able to apply a few shortcuts.

Recipe found on Recipe Tin Eats. Although it looks nothing like her picture, it was still excellent.

Red Wine Marinade

1.2 litres red wine, preferably a pinot noir or Burgundy

1 carrot, sliced

1 onion, sliced

3 cloves of garlic, crushed/smashed

12 black peppercorns

3 sprigs thyme

1 bay leaf

1.5 kg / 3 lb chicken pieces, bone in and skin on (do not use chicken breast as they will dry out)

Stew

⅓ cup vegetable oil

½ cup brandy (or cognac)

60g / 2 oz unsalted butter

200g / 7oz speck or bacon, cut into 1¼ x 2/5" batons

12 pearl onions

3 garlic cloves, finely chopped or minced

3 eschalots, thinly sliced

2 cups beef broth / stock

½ cup flour

8 parsley stalks + 4 thyme sprigs + 1 bay leaf, tied together with string ("bouquet garni") (I threw everything in)

Salt and pepper

250g / 8 oz small button mushrooms

Freshly chopped parsley, to serve

The making of...

Place Chicken Marinade ingredients together in a large bowl. Cover and refrigerate for 2 hours to overnight.
Drain chicken, reserving wine. Strain wine and discard carrots, etc.
Pat chicken dry, sprinkle with salt and pepper.
Heat a large heavy based dutch oven or large deep skillet over med-high heat. Add half the oil, then brown the chicken on both sides.
Drain excess fat. Add brandy and simmer until the liquid is mostly evaporated. Remove chicken from dutch oven.
Reduce heat to medium. Add remaining oil + butter. When melted, add speck and onions. Cook for 2 minutes, then add garlic and eschalots. Cook until the onions are light golden.
Add flour and mix in. Add half the wine then stir to dissolve the flour sludge into the wine.
Add the remaining wine + beef broth. Mix and bring to simmer.
Add the herbs and chicken, cover and cook over low heat for 1 hour 20 minutes or until chicken is tender. (I put my pot in the oven at 325)
Remove lid. Add mushrooms, then simmer for 15 to 20 minutes until liquid reduces to desired consistency and mushrooms are soft. Adjust salt and pepper. (I added my mushrooms on from the start)

Serve with creamy mashed potatoes, sprinkled with fresh parsley.

Note: I made the mistake of using small chicken thighs. They were too small and fell apart after all was done. Next time, I will use chicken breasts.

Compliments to Chef Aline!