*Coq au Vin*
Since the inception of my blog just less than a year ago I’ve wanted to post a recipe for Coq au Vin, but I’ve been reluctant to do so. For one, it’s such a classic recipe that there are already countless versions to be found in a number of cookbooks from well established home chefs - why add to an already cluttered playing field of Coq au Vin recipes? Second, given that this recipe is most certainly “tried and tested”, I didn’t want to put out a recipe that seems regurgitated, incomplete, or not up to par with other variations from renowned chefs who have acquired, deservingly, god like statuses. “How could I ever measure up to that?” I wondered. Nevertheless, and perhaps despite my better judgement, I’m going to toss my chicken into the pan (this is supposed to be a pun equivalent to “toss my hat in the ring” but I couldn’t come up with anything better at the moment).
My own version of coq au vin has been derived from three years worth of practice. I know the basic ingredients that go into the dish -chicken, bacon, wine, various aromatics and herbs - it’s been getting the correct measurements that agree with my personal palette. This also brings me to an important realization, I don’t need to have a perfect recipe that suits or accommodates everyones personal tastes. This is what works for me and mine and if you like it, great. Try it out yourself. If not, well, you can probably find a recipe that better suits your own tastes or you can modify it how you’d like. Again, this is what works for me.
In the most classic of versions you’ll find that recipes call for a whole chicken cut into its various parts - breasts, thighs, legs, wings - but I personally feel the breasts get too dry and the meat on the wings is often miniscule and not worth the effort. Thus, in my own rendition I only use thighs and legs. I also don’t like using a whole bottle of wine in the recipe; I think half a bottle is sufficient and even tastes better this way. Feel free to drink what remains in the bottle - Chef’s treat.
Coq au Vin (serves 6)
Ingredients:
8-9 oz thick cut bacon (3 or 4 thick slices), cut into lardons
3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 - 10 total
Kosher salt
3 large carrots, peeled, halved lengthwise, and cut diagonally into 3-inch chunks
4 large shallots, quartered
4 garlic cloves, minced
1/4 cup cognac or brandy
1 1/2 cups chicken stock (or 1 1/2 cups boiling water with 1 1/2 teaspoons of Better than Bullion)
1/2 bottle of red wine, preferably Pinot Noir (3 1/4 cups)
2 tablespoons tomato paste
Small handful of thyme
2 bay leaves
5 tablespoons unsalted butter, divided
1 tablespoon oil
3 tablespoons flour
1 pound mushrooms, quartered
Kosher salt and fresh ground pepper
Instructions:
1. Pre-heat oven to 350°F, with a rack in the bottom third of the oven.
2. In a large non-stick skillet, cook the bacon over medium heat until the back has rendered its fat and is crispy, around 10 minutes. Remove bacon to bowl lined with paper towels.
3. Thoroughly dry the chicken legs and thighs using paper towels. Working in batches, sprinkle the chicken with a little salt and then brown the chicken over medium heat until the skin is golden brown and crispy all over. Transfer to a plate and continue with the remaining chicken.
4. To the same skillet add the carrots, shallots, garlic and previously cooked bacon. Sprinkle on a bit of salt. Cook for a few minutes until everything is fragrant, deglazing the pan as you stir everything around, making sure to get all the crispy bits that may be on the bottom of the skillet. Transfer all of this, juices and all, to a dutch oven set over medium heat.
6. Add the chicken to the dutch oven with the vegetables and bacon. Pour over everything the cognac. With a match or long lighter, ignite and flambé (the flame with subside when the alcohol has burned off). Pour in the chicken stock and wine, add the tomato paste and then the herbs. Bring to the simmer. Cover tightly with a lid and place in the pre-heated oven. Braise for 30 minutes and remove from the oven when finished.
7. Meanwhile in a non-stick skillet heat the oil and two tablespoons of the butter over medium high heat. When the butter foam begins to dissipate, add the quartered mushrooms and sprinkle lightly with salt and pepper. Sauté for 5 to 6 minutes. Remove to a side dish.
8. Shortly before pulling the chicken out of the oven, combine in a small bowl the flour and butter and smooth into a paste. To the paste add several spoonfuls of the hot liquid, stirring to eliminate all lumps. Pour the mixture into sauce and gently stir. Add the mushrooms to the pot, cover, and cook over medium heat for another 10 minutes. The sauce will thicken as it cooks. Just before serving, taste for salt and pepper. Remove the bay leaves and the thyme stems.
9. Serve with mashed potatoes or buttered noodles. Asparagus or Brussel sprouts are a nice vegetable to go along with the dish as well.
