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Recipe of the Month
Coq Au Vin (Drunken Chicken)
- 750 milliliter bottle Dry red wine
- 3 Carrot -- sliced 1/3-inch thick
- 1 large Onion -- coarsely chopped
- 3 cloves Garlic -- mashed
- 4 stalks Celery -- coarsely chopped
- 10 sprigs Fresh thyme
- 3 Bay leaves
- 1 whole Chicken (roaster) -- cut up into 8 or more parts
- 2 cups Water
- 6 slices Bacon -- coarsely chopped
- 10 ounces White pearl onions -- peeled and cleaned
- 1 pound Large mushrooms -- quartered
- 1 1/2 cups Port wine
- 3/4 cup All purpose flour
- 2 1/2 tablespoons Kosher salt
- 1/4 teaspoon Ground black pepper
- 1 tablespoon Butter
Combine and mix first 7 ingredients in a heavy large nonreactive pot. Add chicken, neck, giblets (except livers), and water, make sure to submerge chicken completely. Cover and chill overnight.
To peel and clean pearl onions, remove the root end and blanch/cook onions in boiling water for 3 minutes. Strain onions in cold water and let cool. Tear and peel the outer skin layer.
Heat large skillet on medium-high heat, add bacon and saute until brown and crispy. Transfer bacon to paper towels and drain. Save the rendered bacon fat on the side. Wipe skillet clean.
Using a tong, transfer chicken from marinade and onto a tray or a bowl lined with paper towels. Pat chicken dry with more paper towels. sprinkle with salt and pepper. Heat 2 tablespoons of bacon fat in the same skillet over medium- high heat; add chicken and cook until skin is brown about 10 minutes, turning once.
Transfer chicken to pot of marinade and bring to a boil. Reduce heat, let simmer uncovered for 40 minutes then add bacon, pearl onions, and mushrooms. Continue to simmer until chicken is very tender about 30 minutes. Transfer chicken (discard the neck and giblets) and vegetables from the pot into another clean pot or large bowl. Make a slurry in a bowl by whisking the flour in 2 cups of liquid from the pot. Make sure the slurry is not lumpy. Pour the slurry slowly back into the pot; add port wine and bring to a boil over medium heat until sauce is thickened and slightly reduced (about 15 minutes). Add salt, pepper and butter; stir. Return the chicken and vegetables back into the pot. Enjoy with rice, pasta noodles or potatoes.