In this video Attorney Joseph Brooks will take you step-by-step on how to prepare, and cook this Coq au Vin recipe.

Ingredients

8 bone-in chicken thighs, with skin
4 slices thick fatty bacon cut into 1 inch pieces
2 Tbsp tomato paste
1 medium yellow onion, chopped
2 large carrots, chopped into 2-inch pieces
8 ounces of sliced ( or whole ) baby bella, cremini, or white mushrooms
2 bay leaves
2 sprigs thyme
1 tsp/sprig fresh rosemary
1 head of garlic, chopped
1 bag of frozen pearl onions
2 cups chicken broth, or water with 1 tbsp chicken base
Extra virgin olive oil
1 bottle dry red wine ( that you would drink ) e.g. Cabernet Sauvignon/Merlot
2-4 oz brandy
Course kosher salt, to taste
Fresh cracked pepper, to taste
1 stick of unsalted butter
1/2 cup flour

In a large cast iron pot, brown the bacon slices on medium-high heat until almost all of the fat is rendered, about 10 minutes. Cover the skin side of the chicken thighs with salt and pepper, place in iron pot skin side down, and brown on medium heat for 4 – 5 minutes or until golden brown. Salt and pepper the chicken. Using tongs, flip over the chicken and brown 4 – 5 minutes. Carefully pour in 2 ounces of brandy and immediately light to flambee’. Repeat the brandy/flambee’ process. Remove the chicken and let rest on a plate, saving the collected juices for later. Some people like to reduce the amount of bacon fat to about one ounce at this stage – I do not.

Place the chopped onion in the bacon fat along with the carrots, cooking until beginning to caramelize, about 8 minutes, then add the tomato paste, stirring frequently, being mindful of not burning the browned residue ( “fond”) on the bottom of the pot.

Add the wine and chicken stock ( or water and chicken base ) into the pot and bring to a simmer while scraping the fond from the bottom of the pot. Add the garlic and place the chicken into the pot with all the collected juices. Add the thyme, rosemary, and bay leaves. Add the butter, and salt and pepper ( 1 tsp each, and later, to taste ). Simmer on medium low heat, covered, for at least 1 hour (2 hours is fine ). Let reduce, but add water if needed. At this point some people will remove the chicken and strain the vegetables/herbs from the liquid – I do not. 15 minutes before done, add the bag of frozen pearl onions.

Mix the flour in ice water, stirring briskly with a small whisk to ensure there are no lumps, set aside to thicken.

In a separate pan, heat olive oil and add the mushrooms and sautee for 5 – 6 minutes, until browned and beginning to soften. Add the mushrooms to the pot. Bring the pot to a boil and add the flour water, a little at a time until the desired thickness of the liquid is achieved. Check the flavor for the desired salt level and salt to taste. Serve over rice or mashed potatoes.