My recipe for Coq au Vin might have started by reading through Julia's but it's very different. And fabulous.
Coq au Vin
Perfect to make ahead of time & reheat; the chicken becomes more tender, the flavors become unified & richer.
#IsolationBaking
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Coq au Vin
Perfect to make ahead of time & reheat; the chicken becomes more tender, the flavors become unified & richer.
#IsolationBaking
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1/
INGREDIENTS
2 ½ to 3 pounds (about 1.5 kg) chicken pieces, or enough for 4 people
2 tablespoons olive or good cooking oil
4 ounces (120 grams) smoky lardons or smokey slab bacon, about 1/2-inch (1 cm) thick, cut into ½-inch (1 cm) slices
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INGREDIENTS
2 ½ to 3 pounds (about 1.5 kg) chicken pieces, or enough for 4 people
2 tablespoons olive or good cooking oil
4 ounces (120 grams) smoky lardons or smokey slab bacon, about 1/2-inch (1 cm) thick, cut into ½-inch (1 cm) slices
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2/
¼ - 1/3 cup (65 to 85 ml) brandy, optional but recommended
2 carrots, cleaned, trimmed, sliced into ½-inch- (1 cm) thick coins
2 cloves garlic, puréed or finely minced
1 bay leaf
¼ teaspoon thyme, fresh or fresh dried
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¼ - 1/3 cup (65 to 85 ml) brandy, optional but recommended
2 carrots, cleaned, trimmed, sliced into ½-inch- (1 cm) thick coins
2 cloves garlic, puréed or finely minced
1 bay leaf
¼ teaspoon thyme, fresh or fresh dried
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3/
1/3 cup (65 ml) canned Italian plum or cherry tomatoes
2 ½ - 3 cups young fruity red wine - a gamay, Zinfandel, Mâcon, Chianti, or similar
Salt and freshly ground black pepper
1 – 2 cups (250 – 500 ml) chicken stock
Chopped fresh flat leaf parsley to serve
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1/3 cup (65 ml) canned Italian plum or cherry tomatoes
2 ½ - 3 cups young fruity red wine - a gamay, Zinfandel, Mâcon, Chianti, or similar
Salt and freshly ground black pepper
1 – 2 cups (250 – 500 ml) chicken stock
Chopped fresh flat leaf parsley to serve
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4/
16 – 20 small pearl onions – about 1 cup or so – no more than 1-inch (2 cm) width, or more as desired
1 tablespoon each butter and olive oil
Pinch sugar
½ cup red wine
Small amount chicken stock or water and a pinch of cube to braise
1 to 2 bay leaves
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16 – 20 small pearl onions – about 1 cup or so – no more than 1-inch (2 cm) width, or more as desired
1 tablespoon each butter and olive oil
Pinch sugar
½ cup red wine
Small amount chicken stock or water and a pinch of cube to braise
1 to 2 bay leaves
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5/
1 – 2 bay leaves
Pinch fresh or dried thyme
10 ounces to 1 pound (300 to 500 grams) fresh white mushrooms
1 to 2 tablespoons butter or olive oil for sautéing, more or less as desired
1 tablespoons chopped chives or the greens from the pearl onions
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1 – 2 bay leaves
Pinch fresh or dried thyme
10 ounces to 1 pound (300 to 500 grams) fresh white mushrooms
1 to 2 tablespoons butter or olive oil for sautéing, more or less as desired
1 tablespoons chopped chives or the greens from the pearl onions
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6/
Clean & trim the chicken pieces, removing excess skin & fat pockets; rinse & pat dry.
In a large heavy pot or Dutch oven, heat a tablespoon of olive oil then add the lardons or bacon cubes; fry, tossing often, until crispy.
Remove the lardons with a slotted spoon to a
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Clean & trim the chicken pieces, removing excess skin & fat pockets; rinse & pat dry.
In a large heavy pot or Dutch oven, heat a tablespoon of olive oil then add the lardons or bacon cubes; fry, tossing often, until crispy.
Remove the lardons with a slotted spoon to a
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7/
plate, leaving the fat/bacon grease in the pot.
Add an additional tablespoon of olive oil to the fat in the pot if necessary & add the chicken pieces in one layer; do not crowd. Brown the chicken on all sides. If need be, brown the chicken in batches.
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plate, leaving the fat/bacon grease in the pot.
Add an additional tablespoon of olive oil to the fat in the pot if necessary & add the chicken pieces in one layer; do not crowd. Brown the chicken on all sides. If need be, brown the chicken in batches.
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8/
Once all of the chicken is well browned, return all of the pieces to the pot & add the brandy; allow the brandy to boil until almost evaporated, only about a minute or two.
Return the cooked lardons to the pot with the chicken; add the carrots, garlic, bay leaf, thyme,
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Once all of the chicken is well browned, return all of the pieces to the pot & add the brandy; allow the brandy to boil until almost evaporated, only about a minute or two.
Return the cooked lardons to the pot with the chicken; add the carrots, garlic, bay leaf, thyme,
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9/
the tomatoes, the wine (I add 2 ½ cups wine; if I add all 3 cups wine in my pot the chicken will be immersed in the wine & would leave no room for chicken stock) and season lightly with salt & pepper.
Add enough of the chicken stock to just barely cover the ingredients.
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the tomatoes, the wine (I add 2 ½ cups wine; if I add all 3 cups wine in my pot the chicken will be immersed in the wine & would leave no room for chicken stock) and season lightly with salt & pepper.
Add enough of the chicken stock to just barely cover the ingredients.
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10/
Bring just to the boil, reduce heat to a simmer, cover partially & allow to simmer until the chicken is cooked through & very tender, about 45 minutes to an hour.
Meanwhile, prepare the braised onions and sautéed mushrooms:
Clean & trim the white pearl onions.
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Bring just to the boil, reduce heat to a simmer, cover partially & allow to simmer until the chicken is cooked through & very tender, about 45 minutes to an hour.
Meanwhile, prepare the braised onions and sautéed mushrooms:
Clean & trim the white pearl onions.
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11/
Sauté in 1 tablespoon of browned butter + 1 tablespoon olive oil + a pinch of sugar until golden.
Add ½ cup red wine (the same wine used for the Coq au Vin) and cook for several minutes until the wine evaporates & leaves a glaze in the bottom of the pan.
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Sauté in 1 tablespoon of browned butter + 1 tablespoon olive oil + a pinch of sugar until golden.
Add ½ cup red wine (the same wine used for the Coq au Vin) and cook for several minutes until the wine evaporates & leaves a glaze in the bottom of the pan.
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12/
Add enough chicken stock to braise the onions – not more than half a cup, just enough to come up about ¼ inch, with the bay & thyme; allow onions to simmer until tender. Season to taste, if needed. Remove from heat and set aside.
Clean, trim & quarter the mushrooms and
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Add enough chicken stock to braise the onions – not more than half a cup, just enough to come up about ¼ inch, with the bay & thyme; allow onions to simmer until tender. Season to taste, if needed. Remove from heat and set aside.
Clean, trim & quarter the mushrooms and
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13/
sauté in 1 to 2 tablespoons butter until tender & browned.
Season with salt & pepper and toss in the chopped chives. Remove from heat and set aside.
When the chicken is tender & cooked through, if the sauce is too watery simply lift the chicken & vegetables out of
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sauté in 1 to 2 tablespoons butter until tender & browned.
Season with salt & pepper and toss in the chopped chives. Remove from heat and set aside.
When the chicken is tender & cooked through, if the sauce is too watery simply lift the chicken & vegetables out of
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14/
the pot & transfer to a bowl or plate and continue to simmer the sauce until it reduces to desired consistency. Skim off the fat from the surface of the sauce, taste & correct seasoning.
Return the chicken & vegetables to the sauce in the pot, add the braised onions
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the pot & transfer to a bowl or plate and continue to simmer the sauce until it reduces to desired consistency. Skim off the fat from the surface of the sauce, taste & correct seasoning.
Return the chicken & vegetables to the sauce in the pot, add the braised onions
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15/
and sautéed mushrooms and reheat gently, simmering for a few minutes so the flavors meld.
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and sautéed mushrooms and reheat gently, simmering for a few minutes so the flavors meld.
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16/
Serve simply over rice or with a vegetable. Garnish with chopped fresh parsley and enjoy with a glass or two of red wine.
Share the recipe with your followers, letting them know that I share great recipes.. and if you make the Coq au Vin, snap a photo & share it with me!
Serve simply over rice or with a vegetable. Garnish with chopped fresh parsley and enjoy with a glass or two of red wine.
Share the recipe with your followers, letting them know that I share great recipes.. and if you make the Coq au Vin, snap a photo & share it with me!
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