Wednesday, September 16, 2009

Coq au vin

  • 4 chicken legs (coq au van is traditionally made with rooster)

  • 1 bottle of full-body dry red wine (I used pino noir)

  • 5 thin slices of bacon slices, diced
  • 1/4 lb button mushrooms
  • 6-7 small white onions
  • 1-2 cloves of garlic, mashed

  • 2 carrots, peeled and quartered

  • 1 white onion, sliced
  • Herbs: 5-6 sprigs of thyme,1 bay leaf, Parsley, cilantro

  • Oil, butter

  • Salt and pepper

A day in advance, marinate the chicken in 1 bottle of red wine, herbs and sliced white onion and carrot. Cover and put in the fridge. The next day, remove and drain the chicken dry with paper towel and season with salt and pepper. Brown the chicken with oil in a hot skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes. Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper. Bring to a boil at moderate heat, then cover and simmer for 1, to 1.5 hours. You can add some parsley or cilantro at this point. While the chicken is cooking, fry the bacon until crispy. Take it out and put it aside on a paper tower. Drain the oil in the skillet, add the mushrooms with some butter, cook for 7-10 minutes. Take the mushrooms out. Add the pearl onions and cook for 5 minutes, spinning the onions so they wont brown too much! Take the chicken out (you know it's ready when the chicken falls off the bone!), drain the wine and add it to the skillet, add 1 tbsp of butter, mushrooms and the pearl onions and reduce until it coats the back your spoon. Taste the sauce and season with salt and pepper if needed. Add the chicken and cook for 3 more minutes. Plate and garnish with bacon and fresh parsley or cilantro. Bon appetit!