She adds some frozen baby onions and the cooked mushrooms to the pot, and gives it a stir before dishing it up.įood Network teaches how to crush, slice and mince garlic. She mixes together one and a half tablespoons of flour with one tablespoon of softened butter and adds the roux to the pot. Ina removes the pot from the oven and begins preparing a roux to thicken the coq au vin. She then halves half a pound of cremini mushrooms and sautes them in butter. She covers the pot and cooks it in the oven for one hour at 250 degrees F. Ina then adds half a bottle of burgundy wine, a cup of chicken stock and a big sprig of fresh thyme to the pot. She returns the chicken and bacon to the pot. She adds a quarter cup of cognac to add flavor and help deglaze the pan. She then adds to the pan half a pound of carrots cut in big pieces, one sliced yellow onion and one minced garlic clove. Once the chicken is browned, she removes it from the pan. She browns a few pieces at a time, noting that if you overfill the pan, you end up steaming the chicken instead of browning it. She removes the cooked bacon from the pan using a slotted spoon so she can brown the chicken in the bacon fat remaining.

She had a butcher cut a whole chicken into 10 pieces, which she liberally seasons with salt and pepper.

She begins by chopping up four ounces of bacon and cooking it until crisp. Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon.

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