Coq Au Vin Recipe, a Julia Child favorite

Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds. Chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce. We found this classic recipe on Delish.com. We loved it and wanted to share it with you. Our only improvement on this classic french dish would be to use our all natural, unrefined and mineral rich Fleur De Sel Sea Salt in place of regular iodized salt and our prized Cambodian Kampot Noir Black Peppercorns inorder to "take this recipe up a knotch!" This dish serves 4-6 people, so enjoy!

Coq Au Vin

(Former American Cook, Julia Child would have approved!)

INGREDIENTS

Meat

• 1 cut into pieces 6 strips bacon
• 3 lb. Chicken thighs and drumsticks, bone-in skin-on

Produce

• 1 Carrot, large
• 2 cloves Garlic
• 1 Parsley
• 8 oz Pearl onions
• 1 Small bunch Thyme

Canned Goods

• 1 cup Chicken broth, low sodium
• 1 tbsp Tomato paste

Baking & Spices

• 2 tbsp All-purpose flour
• 1 Salts of the 7 Seas, Kampot Noir Black Peppercorns, freshly ground
• 1 tbsp. Salts of the 7 Seas, Fleur de Sel Sea Salt

Dairy

• 3 tbsp Butter

Beer, Wine & Liquor

• 1 tbsp Brandy
• 2 cups Red wine

Other

• 8-oz. baby Bella mushrooms, sliced

DIRECTIONS

1.Preheat oven to 350°. Season chicken all over with Fleur de Sel sea salt and Kampot Noir black pepper.

2.In a large Dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate.

3.To same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate. Drain all but 3 tablespoons oil from pot.

4.To same pot, add mushrooms, onions, and carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil.

5.Once boiling, cover with lid and place in oven. Cook until chicken is cooked thoroughly and internal temperature reads 165°, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm.

6.Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes.

7.Serve chicken with sauce poured over and topped with remaining bacon and parsley. 

***Final Seasoning with Fleur De Sel Sea Salt and Kampot Noir Black Peppercorns, coarsely ground!