Since having kids my movie exposure has become very broad, especially during COVID. Lately my oldest daughter has become obsessed with a movie called “Here Comes the Boom” about a high school Biology Teacher that becomes a UFC fighter to raise money to save the music department. It has Kevin James, Henry Winkler, Selma Hayek, and Joe Rogan and is actually funny. But, there is a scene where Kevin James wants to impress Selma and has his brother make a fancy meal for their first date, Coq au Vin. My kids were asking what Coq au Vin was and I had no idea, so I looked it up and found out I had most of the ingredients to make it, so I gave it a go. The following is the recipe I used, I didn’t have any brandy so that was left out, I wasn’t intending to post, it looked ugly, but it actually came out tasting really good! I thought the story behind how I made it was pretty funny too!
INGREDIENTS
Before anything started I smoked the thighs for a bit to get the smokey flavor after a S&P seasoning:
Thank you for your time!
INGREDIENTS
- 3 tablespoons olive oil, divided
- 4 ounces diced bacon
- 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
- Salt
- Freshly ground black pepper
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- ¼ cup Cognac
- 2½ cups red wine
- 2½ cups chicken broth
- 1½ tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 Bay Leaf
- 3 large carrots, peeled and cut into ½-inch chunks (I used baby though)
- 8 ounces sliced cremini mushrooms
- 4 tablespoons unsalted butter, softened
Before anything started I smoked the thighs for a bit to get the smokey flavor after a S&P seasoning:
- Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven over medium heat. Add the bacon and cook until the fat has rendered and is a bit crispy. Using a slotted spoon, transfer to a paper-towel-lined plate, leaving the fat in the pan.
- Once you have chicken smoked enough, Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off some fat if too much.
- Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the bacon and garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
- Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
- While the chicken cooks, heat butter in a large skillet over medium heat. Add the mushrooms salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
- Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
- Using a slotted spoon, transfer the cooked chicken to a plate.
- Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
- Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
Thank you for your time!
worked out well! I appreciate the compliment! 
