Coq Au Vin (Chicken Red Wine)

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READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine.
  • Marinate in the refridgerator for 48 hours, turning the chicken occasionally.
  • Strain the vegetables and chicken from the wine, and separate them into two bowls.
  • Reserve the marinade.
  • Pat the chicken dry and season wih salt and pepper.
  • Allow the vegetables to drain and dry off.
  • Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking.
  • Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides.
  • Transfer the chicken to a large saucepan or casserole.
  • Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes.
  • Add the vegetables to the chicken pieces.
  • Meanwhile, put the reserved marinade in a saucepan and reduce by half.
  • Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer.
  • Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes.
  • Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm.
  • Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon).
  • Whisk in the softened butter and season to taste with salt and pepper.
  • When ready to serve, return the chicken to the sauce and bring to a low simmer.
  • Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary.
  • Serve with mashed potatoes.
  • Garnish: Preheat the oven to 350 degrees.
  • In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown.
  • Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife.
  • Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp.
  • Transfer to a bowl and keep warm.
  • Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft.
  • Season with salt and pepper and set aside.
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