Coq au vin
Because it takes a lot of preparation time, I don’t make make this dish very often. Well, it’s time! I suggest using the same wine in the recipe that you serve your guests.
INGREDIENTS
10 slices bacon, sliced into 1/2-inch pieces
3 1/2 lbs chicken (either one chicken cut up or equivalent amount of thighs and drumsticks bone-in, skin on)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 onion, finely chopped
20 small pearl onions, peeled
2 shallots, finely minced
1 head of garlic, cloves separated and peeled
1 lb button mushrooms, wiped clean and halved or quartered if large (should match the size of the onions)
1/4 cup flour
2 tsp tomato paste
3 cups full-bodied dry red wine (like Pinot Noir or Cotes-du-Rhone)
1 1/2 cups chicken stock
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
Egg noodles
Preheat oven to 350 degrees F.
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside.
Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pieces to a large plate or bowl and set aside. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
Add the mushrooms and cook for 5 minutes longer, or until they’ve released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve over cooked noodles.
Wine suggestion:
De Loach 2007 Pinot Noir California
Winemaker Notes – Our California Pinot Noir expresses many classic traits associated with this fine Burgundian varietal. The cormingling of intense red cherry, clove and shitake mushroom aromas are complemented by a light acidity and soft tannin structure. Delectable flavors of strawberry and rhubarb with notes of vanilla and smoke evolve on the palate culminating in a long smooth finish. $10
Tags: California, pinot noir
