Coq au Vin

from The New Essentials of French Cooking (link includes video)

submitted by Anne Halsted

preparation time: 2 ½ hours plus marinating

serves 6

3 pounds chicken legs and thighs

2½ teaspoons kosher salt, more as needed

½ teaspoon freshly ground black pepper, more to taste

3 cups hearty red wine, preferably from Burgundy

1 Bay leaf

1 teaspoon chopped fresh thyme leaves

4 ounces lardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup)

3 tablespoons extra-virgin olive oil, more as needed

1 large onion, diced

1 large carrot, peeled and diced

8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)

2 garlic cloves, minced

1 teaspoon tomato paste

1 tablespoon all-purpose flour

2 tablespoons brandy

3 tablespoons unsalted butter

8 ounces peeled pearl onions (about 12 to 15 onions)

Pinch sugar

2 slices white bread, cut into triangles, crusts removed

¼ cup chopped parsley, more for serving

In a large bowl, season chicken with 2¼ teaspoons salt and ½ teaspoon pepper.  Then add in wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.

In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 or 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke.  Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side (add oil if the pot looks a little dry). Transfer cooked chicken to a plate and set aside.

Then add diced onion, carrot, ½ of the mushrooms and the remaining ¼ teaspoon salt. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot. Adjust heat, if necessary, to prevent burning.

Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1½ cups), about 12 minutes.  Skim off any large pockets of foam that form on the surface.

Add chicken, any accumulated juices and ½ of the cooked lardons to the pot.  Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

Meanwhile, melt 1 tablespoon butter and 2 tablespoon oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Add the onions and mushroom mixture, along with the remaining cooked lardons to the main pot and stir.

Wipe out skillet, and melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side (adjust heat if needed to prevent burning). Remove toasts and lightly salt.

To serve, ladle out individual servings of Coq au Vin. Dip croutons in sauce, then coat with parsley.  Baste each plate with additional wine sauce, sprinkle with parsley and serve with croutons on top.