MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coq Au Vin
Categories: Oultry, Wine, Herbs, Vegetables, Booze
Yield: 4 servings
3 lb Chicken legs & thighs
2 1/2 ts Kosher salt; more as needed
1/2 ts Fresh ground black pepper;
- more to taste
3 c Hearty Burgundy wine
1 Bay leaf
1 ts Chopped fresh thyme leaves
4 oz Lardons, pancetta or bacon,
- diced in 1/4" pieces
3 tb Extra-virgin olive oil; more
- as needed
1 lg Onion; diced
1 lg Carrot; peeled and diced
8 oz White or brown mushrooms;
- halved if large, sliced
2 cl Garlic; minced
1 ts Tomato paste
1 tb A-P flour
2 tb Brandy
3 tb Unsalted butter
8 oz Peeled pearl onions
pn Sugar
2 sl White bread; cut in
- triangles, crusts off
1/4 c Chopped parsley; more for
- serving
Season chicken with 2 1/4 teaspoons salt and 1/2
teaspoon pepper. In a large bowl, combine chicken, wine,
bay leaf and thyme. Cover and refrigerate for at least 2
hours or, even better, overnight.
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.
Remove chicken from wine, reserving the marinade. Pat
chicken pieces with paper towels until very dry. Heat
lardon fat over medium heat until it’s just about to
smoke. Working in batches if necessary, add chicken in a
single layer and cook until well browned, 3 to 5 minutes
per side. (Add oil if the pot looks a little dry.)
Transfer chicken to a plate as it browns.
Add diced onion, carrot, half the mushrooms and the
remaining 1/4 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.
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.) Once the flame dies down, add reserved
marinade, bring to a boil, and reduce halfway (to 1 1/2
cups), about 12 minutes. Skim off any large pockets of
foam that form on the surface.
Add chicken, any accumulated juices and half the cooked
lardons to the pot. Cover and simmer over low heat for 1
hour, turning halfway through. Uncover pot and simmer
for 15 minutes to thicken. Taste and add salt and
pepper, if necessary.
Meanwhile, melt 1 tablespoon butter and 2 tablespoons
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.
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. Remove onions and mushrooms from skillet, and
wipe it out.
In same skillet, melt 2 tablespoons butter and 1
tablespoon oil over medium heat until bubbling. Add
bread and toast on all sides until golden, about 2
minutes per side. (Adjust heat if needed to prevent
burning.) Remove from skillet and sprinkle with salt.
To serve, dip croutons in wine sauce, then coat in
parsley. Add pearl onions, mushrooms and remaining half
of the cooked lardons to the pot. Baste with wine sauce,
sprinkle with parsley and serve with croutons on top.
By; Melissa Clark
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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