4 slices bacon, diced
1Tbl butter or margarine
3lb chicken, cut up (bone in, skin on)
Fresh ground pepper
18 – 20 very small white onions, peeled
2 c thickly sliced mushrooms
2 garlic cloves, chopped
2 tbl flour
¼ c brandy
1 ¾ c strong, red fruity wine such as burgundy (or you can substitute Marsala wine using these directions)
1/3 c chopped parsley
1 bay leaf
¼ tsp dried thyme
1 c. carrots, chopped (optional, I haven’t used. I added this option to the recipe since I’ve seen it in other Coq au Vin recipes, but it wasn’t in this original recipe)
Preheat oven to 325 degrees F.
In large frying pan cook bacon over low heat until brown and crisp. Remove to drain on paper towel. Add butter to bacon drippings in pan and melt. Season chicken with salt and pepper, brown over medium high heat, about 5 minutes per side. Transfer to 5 ½ qt heatproof casserole dish. Add the small whole onions to pan and cook till browned. Transfer to casserole dish with chicken. Add flour to fat in pan. Stir for 1 – 2 minutes without browning. Stir in brandy and red wine, bring to boil. Pour over chicken. Spinkle with 3 tbl parsley and the thyme. Add the bacon and bay leaf. Cook in over, covered, for 1 hour. . Remove bay leaf and garnish with remaining parsley.
The Story Behind the Recipe
Made this Circa fall 2008. Remember it was a cool and cozy fall night, my kitchen was warmly lit and I was enjoying cooking. Squeeky, my 18 (at the time) year old kitty, was there, and that made it all the more cozy. Don’t remember Treenie being there (so could it have been 2007… maybe, but I don’t think so). I know we definitely didn’t have the boys.
I really enjoyed the way this turned out and I made it a second time, around the same time. Chris told me it reminded him of what his mom used to call her Drunken Chicken. He said she used to cook it up before they’d go out to a rented cottage at Whiteshell, and he had good memories of those trips and eating her drunken chicken at the lake. He said they often ate it cold and it was really good that way. He said the only thing different was that his mom would put a flour coating on her chicken, and it would help it to really absorb the wine. I never tried that but I will the next time I make it (I’ll grind oat meal in my new Oster blender, purchased last month and LOVE it, to make oat flour – a new trick I learned last month as I learn about healthy, clean eating through which I’ve lost 11 pounds in one month and am slimmer than I’ve been in a decade, at least!
Anyway, never got to try the flour thing because then I LOST the recipe!!! I had made an entry in my recipe collection for Coq au Vin at the time. But never typed in the recipe!! Must have gotten distracted and thought that I did, because some months later I fire up my “recipe book” to get the recipe because I want to make it, and all I have is the title and a big blank spot where the recipe should be! I was so upset! Hate it when that happens!
I looked through all the cookbooks that I thought it was in, and couldn’t find it. So upset! Never saw the recipe again until yesterday (July 18 2013!) when I cracked open my old 365 Ways to Cook Chicken book (from the later 80s or early 90s, and stumbled upon it while searching for diet friendly chicken recipes (because on this diet I’m to primarily eat chicken and it gets boring if you don’t come up with varied ways to make it! In fact, on the diet, they give you a recipe for Coq au Vin – its good, but nothing like this. When I made it a few times over the last month while on the diet, I thought back to making this coq au vin and tried to remember what else went in it. All I remembered was the pearl onions. I also remembered bay leaf, which the diet recipe didn’t call for, but I added it. Couldn’t get pearl onions in the store this time around, so didn’t add that).
And of course, I had a renewed twinge of disappointment that my recipe had someone vanished. But alas, ironically, exactly because of that diet (causing me to open the 365 ways to cook chicken book), I have been reunited with my long lost recipe and cant wait to make it again. Might not be immediately since we are dieting – Chris too, we’re both doing great! Now if only I could miraculously find my long lost “ Dupe Steak” recipe – another long story behind that one, but we’ll save it for another time….!
First made Circa Fall 2008 From 365 ways to cook chicken book (my old book I’ve had since we were first married, or maybe even before!)… Little red binder book.