Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

Coq Au Vin                                         Tyler Florence 

4 slices bacon
2 chicken breasts (cut in half)
2 thighs
2 legs

note…I use a 4# whole chicken cut up into 10 – 12 pieces!

1/2 cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms (about 8 oz.)
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish  

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until almost crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.  Remove some of the bacon fat in the pan. 

Add garlic, onions, mushrooms and carrots. Sauté 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambé by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs and reserved bacon. Cover and simmer for 1 hour.  

Remove cover  and all the ingredients except the sauce.  At this point I like to remove all of the fat in the sauce with one of those measuring cups with the thing on the side that allows the separation of oil from the mix..  Put ingredients in a bowl and cover with foil to keep warm.  Reduce the liquid by about 50%. You may want to add cornstarch and water slurry or some roux to thicken the sauce. 

Serve over rice..

To serve, top the chicken and vegetables with fresh parsley.