Coq Au Vin

Name: Coq Au Vin
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 pounds chicken legs and thighs (I use skinless, bone-in); 2 1/2 teaspoons kosher salt, more as needed; 1/2 teaspoon freshly ground black pepper, more to taste; 3 cups hearty red wine, preferably from Burgundy; 1 bay leaf; 1 teaspoon chopped thyme leaves; 4 ounces lardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup); 3 tablespoons extra-virgin olive oil, more as needed; 1 large onion, diced; 2 medium carrots (optional), peeled and diced; 10 ounces brown or white mushrooms, halved if large, and sliced (about 4 cups); 2 garlic cloves, minced; 1 teaspoon tomato paste; 1 tablespoon all-purpose flour; 2 tablespoons cognac or brandy; 3 tablespoons unsalted butter; 8 ounces peeled pearl onions (about 12 to 15 onions); Pinch sugar; 1/4 cup chopped parsley, more for serving

Ricardo @tallcook

Manhattan, New York, United States

Coq Au Vin is a classic French stew that I make several times a year. It seems to taste better if made over several days. This recipe is inspired by one by Melissa Clark, from The New York Times.

#GlobalApron #chicken #wine #dinner #whitemushrooms

Coq Au Vin is a classic French stew that I make several times a year. It seems to taste better if made over several days. This recipe is inspired by one by Melissa Clark, from The New York Times.

#GlobalApron #chicken #wine #dinner #whitemushrooms

Ricardo @tallcook

Manhattan, New York, United States

Coq Au Vin is a classic French stew that I make several times a year. It seems to taste better if made over several days. This recipe is inspired by one by Melissa Clark, from The New York Times.

#GlobalApron #chicken #wine #dinner #whitemushrooms

Coq Au Vin is a classic French stew that I make several times a year. It seems to taste better if made over several days. This recipe is inspired by one by Melissa Clark, from The New York Times.

#GlobalApron #chicken #wine #dinner #whitemushrooms

Saved

Ingredients

2 1/2 hours plus overnight marinating

4 servings

3 poundschicken legs and thighs (I use skinless, bone-in)
2 1/2 teaspoonskosher salt, more as needed
1/2 teaspoonfreshly ground black pepper, more to taste
3 cupshearty red wine, preferably from Burgundy
1bay leaf
1 teaspoonchopped thyme leaves
4 ounceslardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup)
3 tablespoonsextra-virgin olive oil, more as needed
1large onion, diced
2medium carrots (optional), peeled and diced
10 ouncesbrown or white mushrooms, halved if large, and sliced (about 4 cups)
2garlic cloves, minced
1 teaspoontomato paste
1 tablespoonall-purpose flour
2 tablespoonscognac or brandy
3 tablespoonsunsalted butter
8 ouncespeeled pearl onions (about 12 to 15 onions)
Pinchsugar
1/4 cupchopped parsley, more for serving

Saved

Steps

2 1/2 hours plus overnight marinating

1

In a large bowl season chicken with 2¼ teaspoons salt, ½ teaspoon pepper, thyme and bay leaves. Add wine, cover and refrigerate for at least 2 hours or, even better, overnight. Afterwards remove chicken and place on a plate. Reserve marinade.
2

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.
3

Heat lardon fat over medium heat until it’s just about to smoke. Add diced onion, carrot, half the mushrooms and the remaining ¼ teaspoon 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.
4

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.)
5

Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway, about 15 minutes. Skim off any large pockets of foam should they form on the surface.
6

Add chicken and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. At this point stew can be cool and refrigerated until the next day to improve flavor. Then, uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
7

Meanwhile, melt 1 tablespoon butter and 2 tablespoons olive 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.
8

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.
9

To serve, add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve, if desired, with good crusty bread and or mashed potatoes or yams.