Coq au Vin (Chicken in Red Wine)

Name: Coq au Vin (Chicken in Red Wine)
Yield: 4-6
Ingredients: 1.5kg chicken, cut into pieces (or 1 whole rooster if available); For the marinade: 750ml red Burgundy or Pinot Noir wine; 2 tbsp olive oil; 1 bay leaf; 1 thyme sprig; 1 rosemary sprig; 2 cloves garlic, crushed; Black pepper; For the braise: 150g lardons (smoked bacon), diced; 2 tbsp butter; 2 tbsp flour; 250g pearl onions or small shallots, peeled; 250g mushrooms (cremini or button), halved; 2 carrots, cut into batons; 4 cloves garlic, minced; 250ml beef or chicken broth; 2 tbsp tomato paste; 1 tsp Dijon mustard; Salt and pepper to taste; Bouquet garni (1 bay leaf, 2 thyme sprigs, 1 celery stalk tied together)

From: France

Servings: 4-6

Difficulty: Medium

Ingredients

1.5kg chicken, cut into pieces (or 1 whole rooster if available)
For the marinade: 750ml red Burgundy or Pinot Noir wine
2 tbsp olive oil
1 bay leaf
1 thyme sprig
1 rosemary sprig
2 cloves garlic, crushed
Black pepper
For the braise: 150g lardons (smoked bacon), diced
2 tbsp butter
2 tbsp flour
250g pearl onions or small shallots, peeled
250g mushrooms (cremini or button), halved
2 carrots, cut into batons
4 cloves garlic, minced
250ml beef or chicken broth
2 tbsp tomato paste
1 tsp Dijon mustard
Salt and pepper to taste
Bouquet garni (1 bay leaf, 2 thyme sprigs, 1 celery stalk tied together)

Instructions

DAY 1 (MARINATE): Combine wine, olive oil, bay leaf, thyme, rosemary, crushed garlic, and pepper in a large non-reactive bowl. Add chicken pieces. Cover and refrigerate for 12 hours or overnight.
DAY 2 (COOK):
1. Remove chicken from marinade. Reserve the marinade. Pat chicken dry with paper towels.
2. Strain marinade, reserving liquid and solids separately. Discard herbs. Reserve liquid and vegetables.
3. In a large heavy pot or Dutch oven, cook lardons over medium heat until crispy. Remove and set aside.
4. In the remaining bacon fat, brown chicken pieces in batches on all sides until golden, about 3-4 minutes per side. Remove and set aside.
5. Add butter to the pot. Sprinkle flour over and cook, stirring, for 2-3 minutes (make a roux).
6. Pour reserved wine marinade into the pot, scraping up browned bits. Simmer briefly.
7. Return chicken to pot. Add broth, tomato paste, mustard, reserved marinated vegetables, pearl onions, mushrooms, carrots, minced garlic, and bouquet garni.
8. Bring to a simmer. Cover and cook at low heat for 45 minutes (chicken) or up to 1 hour (rooster) until meat is very tender.
9. Add bacon back in. Simmer uncovered for the last 10 minutes. The sauce should thicken and coat the back of a spoon.
10. Remove bouquet garni. Season with salt and pepper to taste.
11. Serve hot with boiled potatoes, egg noodles, or crusty bread.