Coq au Vin

This weekend, we tried another classic French dish, Coq au Vin.  To me, this is very similar beef bourguignon, with the main difference being chicken as the main protein (vs. beef, of course).  Things started the same way by browning applewood smoked thick cut bacon in a little olive oil.  And this time, I was prepared, so I was able to get a nice chunk of bacon from the butcher.  After removing the bacon, salt and pepper seasoned frying chicken (I purchased two bone-in/skin-on chicken breasts and two chicken legs) was browned.  Subsequent to browning, the bacon was placed back in the pot and simmered for another 10 minutes.

I then flambeed cognac that was added to the mixture.  After the flame died out, a burgundy wine, chicken broth, and various seasonings were added and allowed to meld over low heat for about 45 minutes.

 
During this time, I sauteed two onions and crimini mushrooms in a browned butter/olive oil mixture.  In addition, I removed the chicken from the sauce, allowed it to reduce by boiling rapidly for several minutes, and added a beurre manie to thicken and provide a slight richness.  Once the vegetables were done, they were added to the main pot, along with the chicken, and allowed to simmer for a few more minutes. 

Because I wanted to give the flavors an opportunity to develop, I refrigerated the coq au vin overnight for dinner the next night.  When I was ready to serve the meal the next evening, I simmered everything for about 20 minutes over low heat, turning and basting the chicken every few minutes.  I also took the reheating opportunity to make a quick garlic mashed red potatoes, by boiling the chopped potatoes with several cloves of garlic and then whipping them with some milk, sour cream, butter, salt, and pepper.

Since I had allowed the sauce to reduce, it created a great thickened sauce compared to the beef bourguignon.  I'll have to do the same next time.