I'm surprised Moses even went into work today because he is devastated. Why? Because we didn't win the PowerBall and to rub salt in the wound, he bought his ticket in Chino Hills, right across the street from the winning store. D E V A S T E D. Ok, he's actually fine, but he definitely talked about it for 10 minutes straight. It was the first time we've ever played, and I've got to tell you, it was fun regardless of the outcome. Moses might not feel the same, he thinks we were supposed to win, but gosh, it's still exciting, win or lose.
And honestly, I'm kinda like oh well, at least we won at dinner! :D Apparently, when you combine a good Burgundy, root veggies, chicken, and alliums, you win at life. The French definitely know what's up! It's the kind of dish that feels like a giant hug, it's that warm and comforting. And there are so many goodies in it (think mushrooms, pearl onions, carrots, and bacon) that it feels like a real treat after a long day. I prefer my sauce a more brothy or soupy, less saucy, so I didn't let it get as viscous as you might be accustomed to. That being said, if you want it thicker, remove the chicken and reduce sauce for a longer period of time, then add chicken back into the pot and spoon your sauce over.
Raise your hand if you're thinking gosh, I could go for a trip to Burgundy, France right about now. Well, guess what...my good friends over at Williams-Sonoma can make that dream a reality. Today I'm teaming up with Williams-Sonoma, Le Creuset, and some of my favorite bloggers for a virtual dinner party on Instagram to help celebrate Williams-Sonoma's 60th anniversary and their new mix and match Le Creuset dutch ovens! Be sure to check it out later today (you can search for #wsglobalflavor) to see more French-inspired dishes like this classic Burgundian dish. And about that trip to Burgundy....Williams-Sonoma really takes their anniversaries seriously, because to celebrate they offering the chance to win a trip to Beaune, France for a five-day cooking class at the Cook's Atelier! Be sure to enter here, and hurry because it ends on January 21st. Good luck and happy anni, Williams-Sonoma!
Coq Au Vin
Very slightly adapted from Ina Garten
- 6 oz. thick-cut bacon, diced
- 1 (3 to 4-pound) chicken, cut in 8ths
- Kosher salt and freshly ground black pepper
- 5 medium carrots, cut diagonally in 1-inch pieces
- 3 celery stalks, cut diagonally in 1-inch pieces
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/4 c. Cognac or good brandy
- 1/2 bottle (375 ml) good dry red wine such as Burgundy
- 1 c. good chicken stock
- 10 fresh thyme sprigs
- 1 Tbsp. unsalted butter, at room temperature + 1 Tbsp. unsalted butter, melted
- 1 1/2 Tbsp. all-purpose flour
- 1/2 lb. frozen small whole onions
- 1/2 lb. cremini mushrooms, stems removed and thickly sliced
- Large dutch oven (5 1/2 qts. or larger)
- Measuring cups and spoons
- Large plate
- Medium saute pan
- Preheat the oven to 300°F.
- In a large dutch oven, cook the chopped bacon over medium heat for 8 to 10 minutes, until crispy. Remove the bacon to a large plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Generously sprinkle all pieces with salt and pepper. After removing the bacon, brown the chicken pieces in batches in a single layer for about 5 minutes on each side, turning to brown evenly on all sides. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, celery, onions, 1 teaspoon 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 40 to 50 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Whisk 1 tablespoon of melted 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 and enjoy hot with French bread or mashed potatoes!