'What´s @cooking for the weekend, we are planning Coq au vin

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.

Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking, and she frequently prepared it on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes

 

Ingredients:

1 large organic free range chicken, cut into 8 serving pieces
8 ounces thick-cut dry bacon, cut into 1-inch dice
Vegetable oil, as needed
Rustick sea salt and freshly ground black pepper
1 large yellow onion, peeled and cut into 1-inch dice
2 large carrots, peeled and cut into 1-inch dice
2 large celery ribs, trimmed and cut into 1-inch dice
1 medium leek, white and light green parts only, cut into 1-inch dice
3 tablespoons tomato paste
1 whole garlic, halved
1/3 cup flour
1 bottle (750 ml) medium to full-bodied dry red wine, such as Coté de Rôhne
3 cups chicken stock
2 fresh thyme leaves
1 bay leaf
2 teaspoons cracked black peppercorns
24 pearl onions
3 spoons of organic butter
1 pound crimini or button mushrooms, stems trimmed, quartered
1/3 cup red wine vinegar
 Fresh thyme leaves, for garnish


Procedures:

Preheat oven to 220 degrees celcius and place a rack in the bottom third. Place bacon in a large Dutch oven on the stovetop and heat over moderate heat. Cook bacon until crispy and fat has rendered, about 8 to 10 minutes. Using a slotted spoon or spider, transfer bacon to a paper-towel lined plate, leaving the fat in the Dutch oven.

Season the chicken pieces generously on all sides with salt and pepper. Using tongs, place chicken in the Dutch oven and cook to a deep brown on all sides, about 8 to 10 minutes, working in batches as needed. Transfer chicken to a rimmed baking sheet.

Add onion, carrot, celery and leek to Dutch oven and cook, stirring occasionally, until vegetables are browned, about 8 to 10 minutes. Add tomato paste and garlic and cook, stirring often, until tomato paste turns a deep red (another 1 to 2 minutes). Sprinkle flour over vegetable mixture and cook, stirring to incorporate, about 1 to 2 minutes.

Add wine to Dutch oven and, using a wooden spoon, scrape the bottom of the pan to release any browned bits. Cook until wine mixture begins to thicken, about 4 to 5 minutes. Return chicken to Dutch oven along with any juices from the baking sheet and add enough stock to barely cover the chicken. Add thyme, bay leaves and peppercorns, stirring to combine. Cover the Dutch oven and place in the preheated oven. Cook the chicken until fork-tender 150 degrees celcius, after 50 min. add the pearl onions 

In a large roasting pan, place butter and oil. Add onions and mushrooms and stir to combine. Drizzle with red wine vinegar and season liberally with salt and pepper. Place roasting pan in oven with the Dutch oven and cook, stirring occasionally, until onions and mushrooms turn golden brown and most of the liquid has evaporated, about 20 to 25 minutes. Remove roasting pan from oven and place onions and mushrooms in a medium bowl. Set aside.

Remove Dutch oven from oven and, using tongs, carefully transfer the chicken to a rimmed baking sheet and cover loosely with foil to keep warm.

Strain the cooking liquid through a fine-mesh strainer into a large saucepan, pressing solids with a wooden spoon to release as much liquid as possible. Place saucepan over high heat and cook the liquid until reduced and thickened, about 10 to 12 minutes, skimming the surface with a heatproof ladle to remove any excess fat. Taste and adjust seasoning with salt and pepper as needed.

To serve: Place one piece of chicken in 8 individual shallow serving bowls and ladle sauce over each. Garnish with pearl onions and mushrooms, and sprinkle with reserved bacon pieces and thyme leaves. Serve immediately.

2 comments
Frank Lantz

2 years ago

Delicius

Muhammad Awais

2 years ago

Superb!

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