Recipes
Modern Coq Au Vin
Pairs Well With
Serves 4-6
Ingredients
1 bottle friends.red or Sonoma Classico
2 cups low sodium chicken broth
10 sprigs fresh parsley leaves
2 T minced fresh parsley leaves
2 sprigs fresh thyme
1 bay leaf
4 oz thick cut bacon cut crosswise into 1/4 inch pieces
2 1/2-3 lbs whole chicken, cut into pieces
5 T unsalted butter
24 pearl onions**see note
8 oz cremini mushrooms, cleaned and quartered if large, halved if small
2 medium garlic cloves minced
1 T tomato paste
2 T all purpose flour
Preparation
Pour the bottle of wine, broth, parsley sprigs, thyme and bay leaf in a large saucepan and bring to a simmer over medium high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
Meanwhile cook the bacon in a large Dutch oven over medium heat until browned. Using a slotted spoon transfer bacon to a paper-towel lined plate. Reserve 2 tablespoons fat in a small bowl; discard remaining fat.
Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium high heat until just smoking. Add half of chicken in single layer and cook until lightly browned, about 3 minutes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.
Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms, cook, stirring occasionally, until lightly browned, 5-8 minutes. Reduce heat to medium , add garlic cook until frequent, about 20 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.
Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper. Return chicken, any accumulated juices and reserved bacon to pot. Increase heat to high and bring to boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about one hour, stirring halfway through cooking time.
Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium high and simmer sauce until thick and glossy and measures 3 cups, about 10 minutes. Off heat, stir in remaining 2 tablespoons butter and season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.
