Tuesday, February 8, 2011

Coq Au Vin

Here's how to make coq au vin we had for dinner the other night.  I know it sounds fancy but don't be intimidated.  It's basically a rustic, country-style chicken stew.

This dish traditionally calls for Burgundy wine, bacon or salt pork, mushrooms and pearl onions.  None of which I had.  But, that's okay.  It's supposed to be rustic.  If I went to the store and spent another fifteen dollars to make it, I think it would kind of defeat the purpose.  If you want to go all-out, Ina Garden has a good recipe over at the Food Network.

Here's what I had:
  • Four chicken thighs (you can use any type of chicken parts but bone-in is highly recommended)
  • Leftover Rex-Goliath Cabernet Sauvignon - about 3/4 cup (Burgundy is traditional, but any red wine that isn't really sweet works)
  • One limp carrot (My mom says you can re-hydrate it by putting it in water.  Who knew?).  Peeled and rough chopped
  • Half a small onion, rough chopped
  • Flour, 1 Tablespoon
  • Butter, 1 1/2 Tablespoons plus a another Tablespoon extra to finish sauce with
  • Thyme and Rosemary from my pot garden (Fresh is better by dry works)
  • Bay leaf
  • A can of Chicken Stock (Not totally necessary, especially if you are using bone-in chicken, but highly recommended)

Set a pot, that has enough surface area to hold all the chicken parts without them overlapping, on medium to medium-high heat with about 2 Tablespoons of oil.  Pat the chicken dry, season with salt and pepper and place into heated pot skin-side down. 

Once the skin has browned, flip over and allow the bottom to brown.

Remove chicken from pot and discard the oil, except for about a Tablespoon of it.  Add carrot and onion, cook until slightly brown.  Return chicken to pot, add wine, chicken broth and herbs. 

Bring to a boil and then simmer for about an hour and half to two hours.  While the chicken is cooking, make a roux by melting 1 1/2 Tablespoons of butter into a small pan and adding 1 Tablespoon of flour.  Cook for two minutes over medium heat, stirring constantly, set aside.  Once the chicken has become tender, remove from pot and strain the liquid into another sauce pot.  Bring to a boil and add the roux.  Lower the temperture to about medium heat and simmer until the sauce has a nice gravey-like consistency.  Season with salt and pepper and stir in a little dab of butter for richness.  Serve with roquefort potato gratin or mashed potatoes.

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