Classic Coq Au Vin
From twill10 12 years agoIngredients
- Classic Coq au Vin ( thx to: http://www.epicurious.com) shopping list
- Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor. shopping list
- Ingredients: shopping list
- Marinating chicken shopping list
- 1 750-ml bottle French Burgundy or California Pinot Noir shopping list
- 1 large onion, sliced shopping list
- 2 celery stalks, sliced shopping list
- 1 large carrot, peeled, sliced shopping list
- 1 large garlic clove, peeled, flattened shopping list
- 1 teaspoon whole black peppercorns shopping list
- 2 tablespoons olive oil shopping list
- 1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts) shopping list
- Cooking chicken shopping list
- 1 tablespoon olive oil shopping list
- 6 ounces thick-cut bacon slices, cut crosswise into strips shopping list
- 3 tablespoons all purpose flour shopping list
- 2 large shallots, chopped shopping list
- 2 large garlic cloves, chopped shopping list
- 4 large fresh thyme sprigs shopping list
- 4 large fresh parsley sprigs shopping list
- 2 small bay leaves shopping list
- 2 cups low-salt chicken broth shopping list
- 4 tablespoons (1/2 stick) butter shopping list
- 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake) shopping list
- 20 1-inch-diameter pearl onions, or boiling onions, peeled shopping list
- Chopped fresh parsley shopping list
How to make it
- For marinating chicken:
- Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.
- Cooking chicken
- 1 tablespoon olive oil
- 6 ounces thick-cut bacon slices, cut crosswise into strips
- 3 tablespoons all purpose flour
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 2 small bay leaves
- 2 cups low-salt chicken broth
- 4 tablespoons (1/2 stick) butter
- 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
- 20 1-inch-diameter pearl onions, or boiling onions, peeled
- Chopped fresh parsley
- For cooking chicken:
- Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.
- Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
- Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.
- Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.
- Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.
People Who Like This Dish 2
- Mrsrobinson1110 Nowhere, Us
- twill10 Cape Girardeau, MO
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments