Coq Au Vin BlancFrom luisascatering 6 years ago
- 1 whole organic chicken, about 5 lb., cut into 8-10 serving pieces shopping list
- kosher salt and freshly ground pepper shopping list
- 2 cloves garlic, smashed shopping list
- a few sprigs of thyme, leaves only shopping list
- 2 bay leaves, broken up a bit shopping list
- ~ shopping list
- 1/4 cup all-purpose flour shopping list
- 8 slices applewood smoked bacon, chopped and *blanched shopping list
- 3 tablespoons olive oil shopping list
- 1/4 cup brandy or cognac shopping list
- 2 cups dry white wine (I used a Pinot Gris) shopping list
- 1 tablespoon double-concentrated tomato paste shopping list
- ~ shopping list
- 8-10 cipolinni onions, blanched, skin removed shopping list
- 1/2 lb. mushrooms, quartered ( I used a mix of hedgehog and organic white mushrooms) shopping list
- 3 garlic cloves, minced shopping list
- 2 tablespoons Italian parsley, finely chopped, plus more for garnish shopping list
How to make it
- Place chicken pieces in a large bowl. Rub with garlic, bay and thyme, season lightly with salt and pepper. Cover and let marinate overnight in fridge.
- In large dutch oven over medium heat, cook the blanched bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon of bacon fat from the pot. Add 2 tablespoons olive oil.
- Season the chicken with a little more salt and pepper. Coat the chicken lightly with the flour. Working in batches if necessary, add the chicken pieces, skin side down, to the bacon fat and olive oil and cook until golden brown on all side, 8 to 10 minutes.
- Take pot of the heat and pour the brandy/cognac over the chicken See Photo. Return to med-low heat to warm the brandy, about 30 seconds. Once again, remove the pan from the heat and using a long match ignite the brandy (watch your face!) When the alcohol has burned off, the flames will die out. Stir in the wine, tomato paste and garlic and cover the pot. Bring to a simmer over med-low heat and cook the chicken until tender, about an hour.
- Meanwhile in a saute pan over medium heat, heat the remaining olive oil, add the mushrooms and sauté until golden, 4 to 5 minutes. Raise the heat and add the onions, saute until lightly browned. Season with salt and pepper. Add the mushrooms and onions to the chicken, along with the fried bacon and parsley See Photo. Stir to combine, cover and simmer for another hour.
- Plate in shallow soup bowls and garnish with parsley.
- *One tip in particular from Julia Child is to blanch the bacon slices first. It removes some of the saltiness from the bacon before you cook with it. Drop the chopped bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Pat dry with paper towels.