Alfred Hitchcock's The Birds: Coq au Vin

Serves 6

2 tablespoons olive oil

4 ounces pancetta or bacon, diced

12 chicken thighs, bone-in, with skin (or 6 breasts) (3-4 pounds)

1/4 cup flour

1/2 tablespoon salt

2 teaspoons fresh ground pepper

1/2 pound carrots, cut 1" thick

1 medium onion, sliced

2 cloves garlic, chopped

1/2 cup cognac or brandy

1 1/2 cups dry red wine, like a Burgundy or Zinfandel

1 cup chicken stock

4 sprigs fresh thyme

4 sprigs fresh parsley

1 bay leaf

2 tablespoons unsalted butter, room temperature, separated in half

1 1/2 teaspoons flour

1/2 pound frozen pearl onions, defrosted

1/2 pound crimini or white button mushrooms, stems trimmed, sliced

salt and pepper, to taste

Preheat over to 350 degrees.

Heat olive oil in a large dutch oven and add pancetta/bacon and cook at low-medium heat until nicely browned. Remove with slotted spoon and reserve.

Pat chicken dry, then in a plastic bag add flour, salt & pepper. Raise heat. Add chicken a few pieces at a time to coat, then brown in batches, about 5 minutes. Reserve.

Lower heat again to low-medium. Now add carrots and onion. Season with a little salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until lightly browned. About 5 minutes in, add garlic.

Now return the chicken and bacon, and any collected juice. Add the cognac AND VERY Carefully allow the cognac to ignite to burn away the alcohol (optional). Now add the chicken stock, wine, thyme, bay leaf, and parsley. Bring to a simmer, then remove from stove. Cover and put in oven for 30-40 minutes.

Knead flour and half the butter, then add to mixture and stir. (This is called a Beurre Manie.)

In a sauté pan, heat butter and sauté mushrooms. About halfway done, add pearl onions. Salt and pepper, to taste. Then add to the pot. Bring to simmer again and cook for about 10 more minutes. Adjust seasonings and serve.

Original Post Found here: http://chef-du-cinema.blogspot.com/2011/10/class-alfred-hitchcocks-birds.html