Comment:
This classic French braised chicken dish
is normally made with an older rooster or a large baking hen, which
allows for longer cooking time. Long braising ensures that the flavors
of the meat, vegetables, spices and wine will fully infuse. This
dish can be made with white or red wine; however, red is preferred.
For best results, I always braise Coq Au Vin in the oven rather
than on the stovetop.
Ingredients:
6 large leg quarters OR whole baking hen
salt and black pepper to taste
granulated garlic to taste
¾ cup flour
¼ cup vegetable oil
½ pound bacon, chopped
¼ cup cognac
2 cups diced onions
1 cup diced celery
1 cup diced carrots
12 garlic cloves, halved
12 pearl onions, peeled
3 cups Burgundy wine
3 cups beef stock or beef bouillon
1 tbsp tomato paste
18 button mushrooms
1 bay leaf
1 cup demi-glace (optional)
2 tbsps chopped bittersweet chocolate
1 cup fresh or frozen early peas
Method:
Preheat oven to 400°F. If using a whole baking hen, cut into
6–8 serving pieces. Season with salt, pepper and granulated
garlic. Season flour lightly with salt, pepper and granulated garlic.
Dust chicken in flour, shaking off excess. In a large Dutch oven
or roasting pan, heat vegetable oil over medium-high heat. Sauté
bacon, stirring constantly until bacon fat is rendered, taking care
not to burn oil. Using a slotted spoon, remove bacon. In same pan,
cook 3–4 pieces of chicken at a time 3–5 minutes on
each side or until golden brown, turning occasionally. Remove chicken
from pan and set aside. Once chicken is browned, deglaze with cognac
taking care because it may ignite when it hits the pan. Add onions,
celery, carrots and garlic. Sauté 3–5 minutes or until
vegetables are wilted. Add pearl onions and cook an additional 2–3
minutes. Blend wine and beef stock into vegetable mixture. Whisk
tomato paste into simmering liquid. Return chicken pieces to pan.
Add stock if necessary to cover chicken by ¼ inch. Add mushrooms
and bay leaf. Bring to a rolling boil, cover and place in oven for
1½ hours. Check for tenderness, because age and size of bird
will determine cooking time. Chicken should be fork tender, but
not falling apart. When done, gently remove chicken from braising
liquid and place on a sheet pan. Return braising liquid and vegetables
to stovetop. Bring to a low boil over medium-high heat. If necessary,
thicken sauce with 1–2 tablespoons dark brown roux. When sauce
is thickened, adjust seasonings using salt, pepper and granulated
garlic. Add demi-glace. Blend in chocolate and peas. Simmer 10–12
minutes or until peas are tender. Return chicken to braising liquid
and reheat. When ready to serve, place a portion of chicken in center
of a soup bowl and top with sauce and braised vegetables.
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