Coq Au Vin

Ingredients

4 chicken leg quarters (about 3 pounds), trimmed, thighs and drumsticks separated
Salt and pepper
1 (750-ml) bottle medium-bodied red wine
2-1⁄2 cups low-sodium chicken broth
1 teaspoon dried thyme
10 parsley stems plus 2 tablespoons minced fresh parsley
1 bay leaf
5 slices thick-cut bacon, cut into 1⁄4-inch pieces
6–7 tablespoons unsalted butter, room temperature
1 large carrot, chopped coarse
1 large onion, chopped coarse
2 shallots, peeled and quartered
2 garlic cloves, skin on and smashed
1-1⁄2 teaspoons tomato paste
3⁄4 cup frozen pearl onions, thawed
8 ounces white mushrooms, trimmed and halved if medium or quartered if large
2–3 tablespoons all-purpose flour

Instructions

Pat chicken dry with paper towels and season with salt and pepper; set aside. Bring red wine and chicken broth to boil in large saucepan; reduce heat to medium-high and simmer until reduced to about 4 cups, about 20 minutes. Assemble thyme, parsley, and bay leaf together in double layer of cheesecloth and tie securely with kitchen twine to form bouquet garni.
Meanwhile, cook bacon in Dutch oven over medium heat until fat has rendered and bacon is crisp, 5 to 7 minutes. Remove bacon with slotted spoon to paper towel–lined plate; set aside. Heat 1 tablespoon butter with rendered bacon fat; add carrot, onion, shallots, and garlic and sauté until lightly browned, 10 to 15 minutes. Press vegetables against side of pan with slotted spoon to squeeze out as much fat as possible; transfer vegetables to pan with reduced wine mixture (off heat) and discard all but 1 tablespoon fat from Dutch oven.
Add 1 tablespoon butter to Dutch oven and heat over medium-high heat. Add chicken (in batches if necessary to avoid overcrowding) and cook until well browned, 12 to 16 minutes. Transfer chicken to plate; set aside. Pour off fat from Dutch oven; return to heat and add wine-vegetable mixture. Bring to boil, scraping up browned bits from bottom of pan. Add browned chicken, bouquet garni, and tomato paste, bring to simmer, then reduce to low and simmer gently, partially covered, until chicken is tender, flipping once, 45 to 60 minutes.
While chicken and sauce are cooking, heat 2 tablespoons butter in medium skillet over medium-low heat. Add pearl onions and cook, stirring occasionally, until lightly browned and almost cooked through, 5 to 8 minutes. Add mushrooms, season with salt, cover, increase heat to medium, and cook until mushrooms release their liquid, about 5 minutes. Uncover, increase heat to high, and boil until liquid evaporates and onions and mushrooms are golden brown, 2 to 3 minutes longer. Transfer onions and mushrooms to plate with bacon; set aside.
Transfer chicken to platter and tent loosely with aluminum foil. Strain sauce through fine-mesh strainer into large measuring cup, pressing on solids to release as much liquid as possible (you should have 2 to 3 cups liquid). Return sauce to pan and skim fat off surface. For each cup of sauce, mash 1 tablespoon each of butter and flour in small bowl or plate to make beurre manié (you should have 2 to 3 tablespoons each of butter and flour). Bring sauce to boil and whisk in beurre manié until smooth. Add reserved chicken, bacon, onions and mushrooms; season with salt and pepper to taste, reduce heat to medium-low, and simmer gently to warm through and blend flavors, about 5 minutes. Season with salt and pepper to taste and stir in minced parsley. Transfer chicken to serving platter, pour sauce over chicken, and serve immediately.

Coq Au Vin

Ingredients

Instructions

Tags

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