Coq au Vin

Name: Coq au Vin
Prep time: 60 min
Total time: 780 min
Yield: 4
Cuisine: French
Ingredients: 24 pieces Pearl Onion (24 to 30 pearl onions — up to 30); ½ cup All-Purpose Flour (1/2 cup all-purpose flour); 4 pieces Chicken Leg Quarter (4 chicken leg quarters, or 1 (5- to 7-pound) stewing chicken, cut into serving pieces); 0 pieces Kosher Salt (Kosher salt, to taste); 0 pieces Black Pepper (Freshly ground black pepper, to taste); 6 oz Salt Pork (6 ounces salt pork, cut into lardons or cubed); 2 tbsp Water (2 tablespoons plus 1/3 cup water, divided); 8 oz White Button Mushrooms (8 ounces button mushrooms, quartered); 1 tbsp Unsalted Butter (1 tablespoon unsalted butter); 2 can Dry Red Wine (2 (750-ml) bottles red wine, preferably Pinot Noir); 2 cup Chicken Broth (2 cups chicken stock or broth); 2 tbsp Tomato Paste (2 tablespoons tomato paste); 1 piece Yellow Onion (1 medium onion, quartered); 2 pieces Celery (2 stalks celery, chopped); 2 pieces Carrot (2 medium carrots, chopped); 3 cloves Garlic (3 cloves garlic, crushed); 6 sprig Thyme (6 to 8 sprigs fresh thyme — up to 8); 1 piece Bay Leaves (1 bay leaf)

Classic French braised chicken in red wine with pearl onions, mushrooms, and lardons, cooked slowly for tenderness.

780 minFrench

Servings4

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Ingredients

For 4 servings

Pearl Onion24 pieces · 24 to 30 pearl onions — up to 30
All-Purpose Flour½ cup · 1/2 cup all-purpose flour
Chicken Leg Quarter4 pieces · 4 chicken leg quarters, or 1 (5- to 7-pound) stewing chicken, cut into serving pieces
Kosher Salt0 pieces · Kosher salt, to taste
Black Pepper0 pieces · Freshly ground black pepper, to taste
Salt Pork6 oz · 6 ounces salt pork, cut into lardons or cubed
Water2 tbsp · 2 tablespoons plus 1/3 cup water, divided
White Button Mushrooms8 oz · 8 ounces button mushrooms, quartered
Unsalted Butter1 tbsp · 1 tablespoon unsalted butter
Dry Red Wine2 can · 2 (750-ml) bottles red wine, preferably Pinot Noir
Chicken Broth2 cup · 2 cups chicken stock or broth
Tomato Paste2 tbsp · 2 tablespoons tomato paste
Yellow Onion1 piece · 1 medium onion, quartered
Celery2 pieces · 2 stalks celery, chopped
Carrot2 pieces · 2 medium carrots, chopped
Garlic3 cloves · 3 cloves garlic, crushed
Thyme6 sprig · 6 to 8 sprigs fresh thyme — up to 8
Bay Leaves1 piece · 1 bay leaf

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Steps

1Bring 1 quart of water to a boil. Cut off the root end of each pearl onion, then use the very tip of your blade to inscribe a shallow "X" in its place. Blanch the onions in the boiling water for 1 minute. Remove, cool, and pop the skins right off the little buggers by applying pressure to the sides with your thumb and forefinger. Set aside.
2Put the flour in a large (1- or 2-gallon) zip-top plastic bag. Season the chicken on all sides with salt and pepper. Dredge a few pieces at a time by putting them in the bag, sealing it, and shaking vigorously. Dancing helps. As the poultry is retrieved, place it on a wire rack set over a half sheet pan, and let it rest for 5 minutes.
3Put the salt pork in a 12-inch saute pan along with the 2 tablespoons water. Cover and cook over medium heat until the water is cooked out the pork sticks are golden brown and crisp, 8 to 10 minutes. Remove the pork from the pan and set aside in a mixing bowl.
4In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, 8 to 10 minutes. Transfer the onions to the mixing bowl with the pork. Next, brown the chicken pieces in the pan until golden brown on each side, working in batches if necessary to not avoid overcrowding. Transfer the chicken to a 7- to 8-quart enameled cast iron Dutch oven.
5Add the mushrooms to the same 12-inch saute pan, along with 1/3 cup of water. Cook until the mushrooms collapse, 2 to 4 minutes. Add the butter, then cook, stirring occasionally until the mushrooms are browned, 7-10 minutes. Transfer the mushrooms to the bowl with the pork and pearl onions, cover with plastic wrap, and refrigerate until ready to use.
6Pour off any remaining fat and deglaze the pan with about 1 cup of the wine. Pour this into the Dutch oven along with the stock, tomato paste, onion, celery, carrots, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
7The next day, heat the oven to 325ºF.
8Place the Dutch oven in the oven and cook, covered, until the chicken is tender, 2 to 2 1/2 hours, stirring every half hour. The liquid should barely simmer and, when done, the chicken should be very tender. Reduce the oven to 200°F when the chicken is done.
9Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander set over a large bowl, discarding the aromatics. Return the strained sauce to the pot, place over medium heat, and cook until it has reduced by one third. Depending on how much liquid you actually began with, this should take 30-45 minutes. Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce, and simmer for 4-5 minutes. Repeat this process if necessary.
10Once the sauce has thickened, add the pearl onions, mushrooms, and pork, and cook until heated through, about another 15 minutes. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve over egg noodles, if desired.