Coq Au Vin - Ready to Eat Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Cook bacon over stove top or in the oven until crisp. Remove to a paper towel and set aside, reserving drippings.
2. While bacon is cooking, combine salt, pepper, and herbs de Provence in a small bowl. Divide in half and rub one half of the seasoning mix under the skin of the chicken so that it is coating the meat.
3. Add 1 Tablespoon of bacon drippings to a large dutch oven and heat over medium. In batches, place seasoned chicken pieces skin down in the pan and cook until browned and crispy (about 4-5 minutes). Turn and cook another 3-4 minutes until browned and then remove to a plate.
4. To the drippings that remain in the pan, add the pearl onions and carrots. Cook 5 minutes stirring occasionally. Add mushrooms and remaining seasoning mix (salt, pepper, and herbs de Provence) and cook another 5 minutes stirring occasionally. Cook until veggies are just starting to brown.
5. Add garlic and tomato paste and cook 2-3 mintutes, stirring to combine until all the vegetables are coated and garlic is fragrant.
6. Add red wine and increase heat to medium high. Sitr to deglaze the pan. Allow to boil for 5-7 minutes or until reduced by about half.
7. In a separate bowl, whisk together the chicken broth and flour. Then add to the vegetables and wine and stir to combine. Add also bay leaves, chicken and cooked bacon. Stir gently to combine, reduce heat and simmer covered one hour or until chicken is falling off the bone.
8. Stir gently to combine, reduce heat and simmer covered one hour or until chicken is falling off the bone.
9. Serve over mashed potatoes and sprinkle each plate with a Tablespoon of fresh parsley.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Cook bacon over stove top or in the oven until crisp. Remove to a paper towel and set aside, reserving drippings.
2. While bacon is cooking, combine salt, pepper, and herbs de Provence in a small bowl. Divide in half and rub one half of the seasoning mix under the skin of the chicken so that it is coating the meat.
3. Add 1 Tablespoon of bacon drippings to a large dutch oven and heat over medium. In batches, place seasoned chicken pieces skin down in the pan and cook until browned and crispy (about 4-5 minutes). Turn and cook another 3-4 minutes until browned and then remove to a plate.
4. To the drippings that remain in the pan, add the pearl onions and carrots. Cook 5 minutes stirring occasionally. Add mushrooms and remaining seasoning mix (salt, pepper, and herbs de Provence) and cook another 5 minutes stirring occasionally. Cook until veggies are just starting to brown.
5. Add garlic and tomato paste and cook 2-3 mintutes, stirring to combine until all the vegetables are coated and garlic is fragrant.
6. Add red wine and increase heat to medium high. Sitr to deglaze the pan. Allow to boil for 5-7 minutes or until reduced by about half.
7. In a separate bowl, whisk together the chicken broth and flour. Then add to the vegetables and wine and stir to combine. Add also bay leaves, chicken and cooked bacon.
8. Stir gently to combine, reduce heat and simmer covered one hour or until chicken is falling off the bone.
9. Allow coq au vin to cool completely.
10. Divide among half the indicated number of gallon freezer bags. Divide cooked mashed potatoes among the remaining half of gallon freezer bags. Label and lay flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat coq au vin and mashed potatoes in the microwave.
3. Serve chicken over mashed potatoes and sprinkle each plate with a Tablespoon of fresh parsley.