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Classic Coq Au Vin

by Matthew Johnson

Inspired by nytimes.com

Ingredients

for 6 servings

  • 4 lb
    skin-on chicken leg quarter (1.8 kg)
  • kosher salt, to taste
  • black pepper, to taste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ¼ bunch fresh parsley stems
  • 3 cups
    red burgundy wine, or any dry red wine (720 mL)
  • 1 cup
    bacon, cubed (225 g)
  • 3 large carrots, peeled and minced
  • 1 large white onion, chopped
  • ½ lb
    cremini mushroom, sliced (225 g)
  • ½ lb
    cremini mushroom, quartered (225 g)
  • 5 cloves garlic, minced
  • 2 tablespoons
    tomato paste
  • 2 tablespoons
    all-purpose flour
  • ¼ cup
    brandy (60 mL)
  • 2 tablespoons
    extra virgin olive oil, plus more as needed
  • 2 tablespoons
    unsalted butter
  • 8 oz
    pearl onion, peeled (225 g)
  • 1 pinch sugar
  • ¼ cup
    fresh parsley, chopped, for garnish (10 g)
  • 1 baguette, sliced, for serving
    Calories 1032
    Fat 62g
    Carbs 25g
    Fiber 2g
    Sugar 4g
    Protein 82g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, season the chicken with salt and pepper. Toss until well coated.
  2. Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
  3. Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
  4. In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
  5. Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
  6. Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
  7. Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
  8. Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
  9. Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
  10. Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
  11. Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
  12. Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
  13. Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
  14. Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
  15. Enjoy!
 

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