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Coq au Vin
Serves 4 to 6
| prepPat chicken dry with paper towels | ||||||
| 3 lbs bone-in, skin-on chicken legs, thighs, drumsticks, or combination | Season chicken | Sear chicken, 3–4 min per side | Add wine & broth, return chicken | Simmer covered 30 min | Stir in bacon, mushrooms & onions, simmer 10 min uncovered | Remove bay leaves, taste & adjust seasoning, garnish & serve |
| 2 tsp kosher salt (for seasoning chicken) | ||||||
| 1/2 tsp freshly ground black pepper | ||||||
| 4 oz / 115 g thick-cut bacon or pancetta, cut into 1/4-inch pieces | Cook bacon until crisp | |||||
| 1 large yellow onion, diced | Sauté onions, carrots, & salt | |||||
| 2 large carrots, peeled and diced | ||||||
| 1/2 tsp kosher salt (for vegetables) | ||||||
| 3 cloves garlic, minced | Cook garlic, tomato paste & herbs | |||||
| 1 tbsp tomato paste | ||||||
| 2 dried bay leaves | ||||||
| 1 tsp dried thyme | ||||||
| 1 1/2 tbsp all-purpose flour | ||||||
| 1/4 cup / 60 ml Cognac or brandy | Cook flour 1 min, deglaze with Cognac | |||||
| 2 cups / 475 ml dry red wine (Burgundy or Pinot Noir) | ||||||
| 1 cup / 240 ml low-sodium chicken broth | ||||||
| 3 tbsp / 40 g unsalted butter | ||||||
| 8 oz / 225 g cremini or baby bella mushrooms, quartered | Sauté mushrooms & pearl onions | |||||
| 8 oz / 225 g fresh or frozen pearl onions, peeled if fresh | ||||||
| Chopped fresh parsley, for garnish (optional) | ||||||
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