Coq au Vin


Servings: 2 - 4 

Prep Time: optional marinate 2 hours

Cook Time: 1 hour

 

Ingredients:

  • 3 pounds chicken legs and/or thighs, bone in and skin on
  • 2 ½ teaspoons salt, plus more as needed
  • 1 teaspoon of freshly ground black pepper
  • 1 bay leaf
  • 3 cups Burgundy red wine, or any robust red wine
  • 4 sprigs of fresh thyme
  • 4 ounces bacon, lardons or pancetta
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • ½ tablespoon tomato paste
  • 1 tablespoon all purpose flour
  • 2 tablespoons brandy (optional)
  • 2 tablespoons unsalted butter
  • 10-15 pearl onions
  • 3 cups cremini mushrooms
  • Pinch of sugar or honey
  • 4 slices of baguette or white bread
  • ½ cup chopped parsley

Procedure:

  1. Rub the chicken with the measured salt and pepper, place in a zip top bag along with the bay, thyme and red wine. Marinate for 2 hours or overnight. Remove chicken and pat very dry; reserve the marinade. You may do this step prior to class. 
  2. Heat a heavy bottomed, oven safe dutch oven or pan over medium high heat. Brown lardons for 4-5 minutes, until golden and crisp; remove from rendered fat and set aside. 
  3. Over medium high heat brown each piece of chicken until crisp and golden, adding olive oil to the pan as needed. Remove from the pan and set aside.
  4. Add the onions, celery, carrots to the pan and saute until just tender. Stir in garlic and tomato paste and add the brandy. Cook for 2 minutes while scraping off the browned bits from the bottom of the pan. Stir in the flour and after about 2 more minutes pour in the reserved marinade.
  5. Add lardons, chicken and any accumulated juices back to the dutch oven, cover and reduce the heat and simmer for one hour, flipping the chicken over half way through. Uncover and simmer for 15 minutes to reduce the sauce. 
  6. Melt butter in a large skillet over medium high heat; add pearled onions, mushrooms, pinch of sugar or honey and a sprinkle of salt and saute until caramelized, about 5 minutes. Scoot the vegetables over and toast the baguette on both sides, about 1 minute for each side, seasoning with salt once more. Toss in the chopped parsley, reserving about one tablespoon for garnish. 
  7. Spoon the pearled onions and mushrooms over the top of the braised chicken and briefly dip the toasted baguette in the red wine sauce before serving on top. Finish with more chopped parsley.

 

       

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