Well, I did it, people; I finally got up the nerve to make this. It took many hours with “what does the fox say” in the background, and I am proud to say that it came out not too shabby. I served this with crusty bread and pasta salad. Now, I need a nap.
Have a wonderful 2014, and I hope to see you checking back here often.
- 2 tablespoons good olive oil
- 4 ounces good bacon or pancetta, diced
- 3-4 lbs. drumsticks
- Kosher salt and freshly ground black pepper
- 1/2 pound carrots, cut diagonally in 1-inch pieces
- 1 yellow onion, sliced
- 2 cloves garlic, chopped
- 1/4 cup Cognac or good brandy
- 1/2 bottle (375 ml) good dry red wine such as Burgundy
- 1 cup chicken stock
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter, at room temperature, divided
- 1+1/2 tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the drumsticks out on paper towels and pat dry. Sprinkle the drumsticks on both sides with salt and pepper. When the bacon is removed, brown the drumsticks in batches in a single layer for about 5 minutes each side, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons 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 30 to 40 minutes. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of 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 hot.
Reference: Ina Garten’s Coq Au Vin – the only thing I changed about this recipe was to use drumsticks instead of chicken pieces.