Coq au Champagne
Chicken in Champagne Sauce
Coq au Champagne is quite similar to coq au vin in that it uses bacon, mushrooms, pearl onions and, of course,
chicken. Though it's just as fatty, it has a much lighter flavor and body. It was very satisfying and I liked it quite a
I have to confess that I deviated from the original recipe quite a bit as well. In this economy I didn't want to spend $10
on fresh herbs (plus my supermarket was out of basil and parsley and doesn't carry chervil), so I used herbs de provence as
well. I'm sure it made a difference - basil, in particular, would give the stew a unique flavor - but c'est la vie.
Coq au Champagne
- 2 tsp. butter
- 2/3 lb (12 oz) bacon, chopped
- 12 pearl onions, peeled
- 1 chicken, cut in pieces
- 1 bottle champagne
- 4 oz mushrooms, sliced
- 2 tsp. herbs de provence
- 2 bay leaves
- salt & pepper to taste
- 1 Tbsp. cognac
Melt butter in a large pot and add bacon. Brown over medium heat. Remove with a slotted spoon and set aside. Add pearl
onions to the pot and brown. Remove with a slotted spoon and set aside. Turn the temperature to medium-high, add chicken to
the pot and brown, you may have to do this in stages. Remove chicken and set aside.
Pour fat off the pot, leaving about 1 Tbsp. Deglaze with 1/4 cup champagne.
Return chicken, bacon and onions to the pot. Add the remaining champagne. Add the mushrooms, the herbs de provence and
the bay leaves, and season with salt and pepper. Bring to a boil, cover and simmer on low heat for 1 hour. Uncover and
reduce the liquid by 1/3rd. Add 1 Tbsp. of cognac, stir and simmer uncovered for 5 minutes.
Serve the chicken with the sauce.
Adapted from a recipe at Wine Tour France
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