Coq Au Vin
By Tested and Perfected in the Sur La Table Kitchen
Coq Au Vin
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
8 servings
8 ounces thick-cut bacon, cut into 1" dice
1 (4 to 5 pound) roasting chicken, cut into 8 serving pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, cut into 1" dice
2 large carrots, peeled and cut into 1" dice
2 large celery ribs, cut into 1" dice
1 medium leek, white and light green parts only, cut into 1" dice
3 tablespoons tomato paste
1 head garlic, halved
1/3 cup all-purpose flour
1 bottle (750 ml) medium to full-bodied dry red wine, such as Burgundy, Beaujolais, or Syrah
2 to 3 cups low-sodium chicken broth
4 sprigs fresh thyme, plus leaves for garnish
1 bay leaf
2 teaspoons cracked black peppercorns
1/2 pound pearl onions, fresh or frozen
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound fresh cremini or button mushrooms, stems trimmed, quartered
1/3 cup sherry vinegar
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1 (4 to 5 pound) roasting chicken, cut into 8 serving pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, cut into 1" dice
2 large carrots, peeled and cut into 1" dice
2 large celery ribs, cut into 1" dice
1 medium leek, white and light green parts only, cut into 1" dice
3 tablespoons tomato paste
1 head garlic, halved
1/3 cup all-purpose flour
1 bottle (750 ml) medium to full-bodied dry red wine, such as Burgundy, Beaujolais, or Syrah
2 to 3 cups low-sodium chicken broth
4 sprigs fresh thyme, plus leaves for garnish
1 bay leaf
2 teaspoons cracked black peppercorns
1/2 pound pearl onions, fresh or frozen
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound fresh cremini or button mushrooms, stems trimmed, quartered
1/3 cup sherry vinegar
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Literally translating to “rooster in wine,” coq au vin was developed on the farms of France as a means of making a flavorful meal from older poultry. Slowly braising the bird in red wine makes it tender and delicious. While Burgundy wine is traditional here, use a fruit-forward Syrah for a taste of the Rhone Valley.
Preheat oven to 350°F and position an oven rack in bottom position. Remove top two racks.
To a large Dutch oven set over medium heat, add bacon. Cook bacon until crispy and fat has rendered, 6 to 8 minutes. Using a slotted spoon or spider, transfer bacon to a paper towel-lined plate, reserve bacon fat.
To sear chicken: Increase heat to medium-high and season chicken generously with salt and pepper. Working in batches and using tongs, place chicken in Dutch oven and sear to a deep brown on all sides, about 6 minutes. Transfer chicken to a rimmed baking sheet.
To prepare vegetables: Add onion, carrot, celery and leek to Dutch oven and cook, stirring occasionally, until vegetables have browned, 6 to 8 minutes. Add tomato paste and garlic and cook, stirring often, until tomato paste turns a deep red,1 to 2 minutes. Sprinkle flour over vegetable mixture and cook, stirring to incorporate, 1 to 2 minutes.
Pour in wine and using a wooden spoon, scrape bottom of pan to release any browned bits. Cook until wine begins to thicken, 4 to 5 minutes. Return chicken to Dutch oven along with any accumulated juices from baking sheet. Add enough broth to barely cover chicken. Add thyme, bay leaves and peppercorns, stirring to combine. Cover Dutch oven and place in preheated oven. Braise chicken until it is fork-tender, about 45 to 55 minutes.
To blanch pearl onions: If using fresh pearl onions, blanch in rapidly boiling salted water until tender, 4 to 5 minutes. Drain in a colander and let cool. The trimmed ends and peel should slide off easily. Set aside. If using frozen onions, thaw and drain off excess liquid.
To a large skillet set over medium-high heat, add butter and oil. When butter melts, add pearl onions and mushrooms and sauté until lightly browned. Drizzle with sherry vinegar and season liberally with salt and pepper. Transfer skillet to oven when Dutch oven has 15 to 20 minutes cook time remaining, stirring occasionally until onions and mushrooms are golden brown and most of the liquid has evaporated. Remove pan from oven and set aside.
Remove Dutch oven from oven and using tongs, carefully transfer the chicken to a clean rimmed baking sheet. Cover loosely with foil to keep warm.
Strain braising liquid through a fine-mesh strainer into a large saucepan, pressing solids with a wooden spoon to release as much liquid as possible. Discard solids. Place saucepan over high heat and cook braising liquid until reduced and thickened, 10 to 12 minutes. Skim surface with a ladle to remove any excess fat. Taste and adjust seasoning with salt and pepper.
To serve: Place a piece of chicken in individual shallow serving bowls and ladle sauce over each. Garnish with pearl onions and mushrooms and sprinkle with reserved bacon pieces and thyme leaves. Serve immediately.
Recipe variations:
Preheat oven to 350°F and position an oven rack in bottom position. Remove top two racks.
To a large Dutch oven set over medium heat, add bacon. Cook bacon until crispy and fat has rendered, 6 to 8 minutes. Using a slotted spoon or spider, transfer bacon to a paper towel-lined plate, reserve bacon fat.
To sear chicken: Increase heat to medium-high and season chicken generously with salt and pepper. Working in batches and using tongs, place chicken in Dutch oven and sear to a deep brown on all sides, about 6 minutes. Transfer chicken to a rimmed baking sheet.
To prepare vegetables: Add onion, carrot, celery and leek to Dutch oven and cook, stirring occasionally, until vegetables have browned, 6 to 8 minutes. Add tomato paste and garlic and cook, stirring often, until tomato paste turns a deep red,1 to 2 minutes. Sprinkle flour over vegetable mixture and cook, stirring to incorporate, 1 to 2 minutes.
Pour in wine and using a wooden spoon, scrape bottom of pan to release any browned bits. Cook until wine begins to thicken, 4 to 5 minutes. Return chicken to Dutch oven along with any accumulated juices from baking sheet. Add enough broth to barely cover chicken. Add thyme, bay leaves and peppercorns, stirring to combine. Cover Dutch oven and place in preheated oven. Braise chicken until it is fork-tender, about 45 to 55 minutes.
To blanch pearl onions: If using fresh pearl onions, blanch in rapidly boiling salted water until tender, 4 to 5 minutes. Drain in a colander and let cool. The trimmed ends and peel should slide off easily. Set aside. If using frozen onions, thaw and drain off excess liquid.
To a large skillet set over medium-high heat, add butter and oil. When butter melts, add pearl onions and mushrooms and sauté until lightly browned. Drizzle with sherry vinegar and season liberally with salt and pepper. Transfer skillet to oven when Dutch oven has 15 to 20 minutes cook time remaining, stirring occasionally until onions and mushrooms are golden brown and most of the liquid has evaporated. Remove pan from oven and set aside.
Remove Dutch oven from oven and using tongs, carefully transfer the chicken to a clean rimmed baking sheet. Cover loosely with foil to keep warm.
Strain braising liquid through a fine-mesh strainer into a large saucepan, pressing solids with a wooden spoon to release as much liquid as possible. Discard solids. Place saucepan over high heat and cook braising liquid until reduced and thickened, 10 to 12 minutes. Skim surface with a ladle to remove any excess fat. Taste and adjust seasoning with salt and pepper.
To serve: Place a piece of chicken in individual shallow serving bowls and ladle sauce over each. Garnish with pearl onions and mushrooms and sprinkle with reserved bacon pieces and thyme leaves. Serve immediately.
Recipe variations:
- Serving suggesti