Coq Au Vin

Serves 6

A classy way to say chicken stew

It is best to read this through first so you can see the steps

To make it is so worth it!

MARINADE

  • 1 750 ml bottle of Pinot Noir Red Wine
  • 1 onion (here you must) sliced
  • 2 celery stalks sliced
  • 1 large red sweet pepper, sliced
  • 1 large garlic clove, peeled and sliced
  • 1 tsp of  black pepper and salt
  • 2 tbsp olive oil
  • 1-6 lb roasting chicken (backbone removed) and
  • Cut into 8 pieces-2 drumsticks, 2 wings, 2 breasts

Combine first six ingredients in a saucepan and bring to the boil and simmer for five minutes. Cool completely and mix in the oil. Place chicken pieces in a large bowl and pour the wine mixture over the chicken, cover and refrigerate at least twenty-four hours.

COOKING THE CHICKEN

  • 1 tbsp. olive oil
  • 6 slices of thick bacon, cut into strips
  • 3 tbsp flour
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp dried thyme
  • 1 tbsp. dried parsley sprigs
  • 2 small bay leaves
  • 2 cups chicken broth
  • 4 tbsp. butter
  • 1 pound of fresh crimini and button mushrooms
  • About 20 pearl onions, peeled

Use tongs to remove the chicken pieces from the marinade and pat dry with paper towels. Strain the marinade keeping liquid and vegetables separate.

Heat oil in a very large pot (so that all eight pieces of the chicken can lay flat ) over a medium heat. Add the bacon and fry until crisp. Using a slotted spoon, transfer the bacon to a small bowl, add the chicken, skin side down in the bacon drippings and saute until brown (about eight-nine minutes) per side.  Transfer chicken to a large bowl.

Add vegetables from the marinade to the pot, saute for about ten minutes until brown.  Mix in the flour and stir for two minutes. Slowly whisk in the liquid marinade. Bring to a boil, whisking often.  Cook until the sauce thickens (about two minutes). Mix in the shallots, garlic, herbs, bay leaves and broth.  Return chicken to the pot, skin side up and simmer for another thirty minutes. Use tongs to turn the chicken over and cover, cooking another fifteen minutes.

Now, melt three tbsp butter in large fry pan over medium heat. Add mushroom and saute until tender. Remove to a plate. Add one tbsp butter and saute the onions until brown (about eight minutes) transfer onions to the mushrooms, saving the fry pan.

Use tongs and transfer chicken to a plate. Strain sauce from pot into saved fry pan, pressing all the liquid from the vegetables. Discard vegetables. Bring sauce to boil, scraping all the good brown bits. Return sauce to the pot add onions and simmer over medium heat until onions are tender and sauce has reduced (about twelve minutes). Tilt pot and spoon off excess fat.  Return chicken to the pot.  This should be made a day ahead. Chill uncovered until cold, then cover and keep in fridge.  Re-warm over low heat.

This is one dish that you should be place on a platter and arrange steamed garden vegetables around the chicken. Spoon sauce over the chicken and present at the table.

Although this one takes a while to make, I promise you the flavours of this dish will make your mouth water when remembering the wonderful dinner you prepared and you will want to do it again soon.

Note:   If you can’t cut up the chicken yourself, ask your butcher to do it for you. You will make this more than once I am sure. It is sooooo tasty. You will hope there are leftovers for tomorrow. (yes, you will).

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