Coq au VinIngredients:
1/4 pound pancetta
4 1/2 to 5 lbs of chicken, cut into 8 pieces, legs, thighs, and breasts with bone and skin on
Coarse salt and freshly ground black pepper
All purpose flour for dredging (about 1/2 a cup)
Olive Oil
4 1/2 to 5 lbs of chicken, cut into 8 pieces, legs, thighs, and breasts with bone and skin on
Coarse salt and freshly ground black pepper
All purpose flour for dredging (about 1/2 a cup)
Olive Oil
2 parsnips, roughly chopped into large pieces
2 celery stalks, roughly chopped into large pieces
1 large yellow onion (about 8 oz.), roughly chopped into large pieces
2 carrots, roughly chopped into large pieces
1 large yellow onion (about 8 oz.), roughly chopped into large pieces
2 carrots, roughly chopped into large pieces
1 can tomato paste
1 can whole tomatoes, pureed
½ cup brandy
One 750-ml bottle Pinot Noir
6 garlic cloves, peeled and left whole
1 bay leaf
½ cup brandy
One 750-ml bottle Pinot Noir
6 garlic cloves, peeled and left whole
1 bay leaf
3 branches of fresh rosemary left whole
4 sprigs of fresh thyme left whole
Flat-leaf parsley
2 cups chicken stock
4 sprigs of fresh thyme left whole
Flat-leaf parsley
2 cups chicken stock
The garnish
10 oz. pearl onions
10 oz. pearl onions
2 1/2 tablespoons olive oil
3/4 pound fresh button mushrooms rinsed and left whole
Coarse salt and freshly ground black pepper
3/4 pound fresh button mushrooms rinsed and left whole
Coarse salt and freshly ground black pepper
Pre-heat oven to 350
1. Place the pancetta in a cold, large Dutch oven or other heavy lidded braising pot, set over medium heat, and cook the bacon, stirring often with a slotted spoon, until well browned and crisp on the outside but with some softness inside, 12 to 15 minutes. Transfer the bacon to a plate lined with paper towels. 2. Heat the oven to 325 degrees.
3. Rinse the chicken pieces with cool water and pat dry with paper towels. Season on all sides with salt and pepper . Spread the flour in a wide shallow dish (a pie plate works well), and dredge half the chicken pieces one at a time, pacing each one in the flour, turning to coat both sides, and then lifting and patting lightly to shake off any excess.
4. Add 1 tablespoon olive oil to the rendered pancetta fat in the pot and place over medium-high heat. Ease in the dredged pieces of chicken, skin side down, without crowding. Continue to brown the chicken until it is golden brown, turning with tongs.
5. Remove the chicken and set aside. Add the onions, carrots, celery, parsnips, and garlic and sauté for 7-10 minutes over medium heat or until they begin to soften and are flecked with brown, about five minutes.
6. Add the brandy and deglaze pan with it scraping the brown bits from the bottom of the pan and allow to reduce for about five minutes.
7. Add the wine and allow the alcohol to cook off and the liquid to reduce about ten minutes or so.
8. Add the tomato paste and stir to smear the paste through the vegetables. Add the chicken stock, tomatoes, thyme, bay leaf, parsley, and rosemary raise the heat to high, and bring to a simmer.
Stir in the reserved pancetta and add the chicken pieces back to the dutch oven and bring to a boil. Cover and place in oven for 1 hour. Uncover and continue to braise for about 10 minutes.
Meanwhile, while the chicken braises, cook the garnish. Sauté onions and mushrooms in olive oil over medium heat with salt and pepper until they are soft.
Remove from oven and gently remove chicken pieces and set aside. Strain the liquid and leave behind all vegetables and herbs. Skim the fat from the top and place back over the stovetop over medium heat. Melt two tbs butter and whisk with 2 tbs sifted flour and whisk together. Whisk mixture into sauce and reduce by about 50 percent.
Arrange chicken pieces on a platter and ladle some of the gravy over the top. Toss the onions and mushrooms in some of the gravy and serve on the side. Bon Appétit!
