Coq Au Vin

I love our local farmer's market.  We can walk to it from our house and I love coming home with fresh fruit, veggies, meats, cheeses and flowers.

This past weekend I went on a hunt
for ingredients for Coq Au Vin using a chicken from nearby Joyce Farms.  This meal came together perfectly.  I laid it atop Barefoot Contessa's mashed potatoes and sopped up the juices with freshly baked sourdough bread that was also acquired at the Farmer's Market.  It was out of this world amazing!  If you are looking for a special dinner recipe, this fits the bill.

Barefoot Contessa Coq Au Vin
From Back To Basics Cookbook

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy – I omitted this part
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions – I omitted these
1/2 pound cremini mushrooms, stems removed and thickly sliced

Directions

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew.
Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.