Oh, hey friends! Today quite possibly marks the day that LaurenKelp.com officially got fancy. We whipped up the most gorgeous twist on a traditional Coq au Vin dish in our new Le Creuset mix & match Dutch Oven (you know, to break it in and stuff) & the results were nothing short of mindblowingly delicious. We’ve always been a big fan of the Dutch Oven, but this little beauty seals the deal. It’s stunning!
Now, I know we talk a lot about simple recipe and quick little cooking hacks, but today is the day we flex our cooking mussels. Our take on Coq au Vin isn’t wildly difficult to make, it just takes a bit more prep work and a little more patience, but the results are nothing short of magnificent. Traditional Coq au Vin calls for chicken thighs & breasts, but we felt a bit daring so we switched it up and used Cornish Game Hen. The best part about the Dutch Oven is that it does a lot of the heavy lifting, flavor-wise, for you. This dish is perfect to make for a special night, a fun dinner-party, or if you just want to elevate your kitchen game. As always, it won’t go perfectly, but that’s the best part! Who knows, you may just add something that makes the dish perfectly your own!
8 ounces slab bacon, cut into 1/2-inch cubes
2 cups full-bodied red wine (we used a Cabernet Sauvignon)
Coarse salt and freshly ground pepper
1 Cornish Game hen
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, blanched and peeled
1/2 pound small cremini mushrooms
1 tablespoon tomato paste
3 tablespoons all-purpose flour
2 tablespoons Cognac
5 fresh thyme sprigs
2 bay leaves
Flat-leaf parsley, for garnish
1. Place Game Hen in a large bowl, and add wine. Cover, and refrigerate overnight.
2. Preheat oven to 325 degrees.
3. Remove Game Hen from wine, and pat dry; reserve wine. Season Game Hen with salt and pepper.
4. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot.
5. Raise heat to medium-high. Working in batches, cook Game Hen, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add chopped onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in tomato paste and flour, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
6. Return bacon and Game Hen to pot. Add thyme and bay leaves. Cover, and place in oven until Game Hen has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
7. Serve & enjoy! Pairs wonderfully with mashed potatoes and your favorite bold red!
Recipe adapted from the queen herself, Martha Stewart