MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coq Au Vin
Categories: Poultry, Wine, Herbs, Vegetables, Booze
Yield: 4 Servings
3 lb Chicken legs & thighs
2 1/2 ts Kosher salt; more as needed
1/2 ts Fresh ground black pepper;
- more to taste
3 c Hearty Burgundy wine
1 Bay leaf
1 ts Fresh thyme leaves; chopped
4 oz Lardons, pancetta or bacon;
- diced in 1/4" pieces
3 tb Extra-virgin olive oil; more
- as needed
1 lg Onion; diced
1 lg Carrot; peeled and diced
8 oz White or brown mushrooms;
- halved if large, sliced
2 cl Garlic; minced
1 ts Tomato paste
1 tb A-P flour
2 tb Brandy
3 tb Unsalted butter
8 oz Peeled pearl onions
1 pn Sugar
2 sl White bread; cut in
- triangles, crusts off
1/4 c Parsley; chopped, more for
- serving
Season chicken with 2-1/4 ts salt and 1/2 ts pepper. In a large
bowl, combine chicken, wine, bay leaf, and thyme. Cover and
refrigerate for at least 2 hours or, even better, overnight.
In a large Dutch oven or a heavy-bottomed pot with a tightfitting
lid, cook lardons over medium-low heat until fat has rendered, and
lardons are golden and crisp, 10 to 15 minutes. Using a slotted
spoon, transfer lardons to a paper-towel-lined plate, leaving
rendered fat in pot.
Remove chicken from wine, reserving the marinade. Pat chicken
pieces with paper towels until very dry. Heat lardon fat over
medium heat until it's just about to smoke. Working in batches if
necessary, add chicken in a single layer and cook until well
browned, 3 to 5 minutes per side. (Add oil if the pot looks a
little dry.) Transfer chicken to a plate as it browns.
Add diced onion, carrot, half the mushrooms and the remaining
1/4 ts salt to pot. Cook until vegetables are lightly browned,
about 8 minutes, stirring up any brown bits from the pot, and
adjusting heat if necessary to prevent burning.
Stir in garlic and tomato paste and cook for 1 minute, then stir in
flour and cook for another minute. Remove from heat, push
vegetables to one side of pot, pour brandy into empty side, and
ignite with a match. (If you're too nervous to ignite it, just cook
brandy down for 1 minute.) Once the flame dies down, add reserved
marinade, bring to a boil, and reduce halfway (to 1-1/2 cups),
about 12 minutes. Skim off any large pockets of foam that form on
the surface.
Add chicken, any accumulated juices and half the cooked lardons to
the pot. Cover and simmer over low heat for 1 hour, turning halfway
through. Uncover pot and simmer for 15 minutes to thicken. Taste
and add salt and pepper, if necessary.
Meanwhile, melt 1 tb butter and 2 tb oil in a nonstick or other
large skillet over medium-high heat. Add pearl onions, a pinch of
sugar and salt to taste. Cover, reduce heat to low and cook for
15 minutes, shaking skillet often to move onions around. Uncover,
push onions to one side of skillet, add remaining mushrooms, and
raise heat to medium-high. Continue to cook until browned, stirring
mushrooms frequently, and gently tossing onions occasionally, 5 to
8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
In same skillet, melt 2 tb butter and 1 tb oil over medium heat
until bubbling. Add bread and toast on all sides until golden,
about 2 minutes per side. (Adjust heat if needed to prevent
burning.) Remove from skillet and sprinkle with salt.
To serve, dip croutons in wine sauce, then coat in parsley. Add
pearl onions, mushrooms and remaining half of the cooked lardons to
the pot. Baste with wine sauce, sprinkle with parsley and serve
with croutons on top.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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