Coq Au Vin & Rosemary Polenta

I have seen this recipe made many times and have been dying to try it out. I have never had Coq Au Vin before, but knew it would be delicious because of the list of ingredients. I got this recipe from Tyler Florence from the Food Network. This turned out to be pure perfection! There is such a depth of flavor, and even though there are a lot of ingredients in the recipe, it’s quite easy to make. I served my version over a bed of rosemary polenta, which went perfectly with this rich hearty dish.
To make this dish more over the top than it already is I used the freshest just picked Oregon Chantrelle mushrooms, they were pure heaven, and so full of flavor and texture!

Coq Au Vin

6 slices bacon
2 chicken breasts 2 thighs 2 legs
1/2 cup all-purpose flour
Kosher salt Pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
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 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.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Rosemary Polenta

1 ½ Cups Water
2 Cups Cream
4 Springs Rosemary
½ Teaspoon Salt
1 Cup Instant Polenta
¼ Cup Butter
1 Cup Parmesan Cheese

In a large sauce pan add the water, cream, rosemary, and salt, bring to a simmer and turn down heat to the lowest setting and steep the rosemary for about 20 minutes, then remove. Bring the mixture to a boil and add the polenta, turn down to low and cook for about 5 minutes or until polenta is cooked through. Add butter and parmesan cheese, stir to combine.