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Ruhlman’s Weekday Coq au Vin




Source of Recipe


Ruhlman's Twenty


Recipe Introduction


Since this takes only about an hour, start to finish it really is a great weeknight meal. You can also cook it up to three days ahead and just reheat it in the oven and run under the broiler to crisp the skin. This is actually a good idea, because you will have the opportunity to degrease the sauce. This is a wonderful, warming meal – all you need to add is some good, crusty bread and a salad. He suggests as optional garnish: chopped fresh parsley, grated lemon zest, julienned Lemon Confit or Gremolata (last two are recipes in the book).


List of Ingredients




4 chicken leg quarters
4 oz. bacon strips, cut into 1/2-inch pieces
1 medium onion, finely diced
4 garlic cloves, smashed with the side of a knife
Kosher salt
3 T. AP flour
1 carrot
8 shallots, peeled or roasted shallots (see recipe in the Vegetable section)
2 bay leaves
1/2 lb. white mushrooms, quartered
1 1/2 c. red wine
2 T. honey
Freshly ground black pepper


Recipe



Preheat the oven to 425 degrees. Place the chicken on a baking sheet and roast for 20 minutes.

Meanwhile, in an ovenproof frying pan or Dutch oven that the chicken will fit in snugly in one layer, place the bacon, onion, garlic and two 3-finger pinches of salt. Add enough water to cover. Heat on high until the water has cooked off. Lower the heat to medium-low and cook for about 5 more minutes. The onions should be beginning to caramelize. Sprinkle the flour evenly over the onion mixture.

Remove the chicken from oven and lower the temperature to 325 degrees. Place the chicken in the pan skin side down on top of the onion mixture. Tuck in the carrot, shallots (unless you are using roasted shallots – those should go in at the end) and bay leaves. Add the mushrooms, which can rest on top, if necessary. Mix the wine and honey and pour over the chicken. Season with pepper. Add enough water to come 3/4 of the way up the chicken. Over high heat, bring to a good simmer. Place the pan in the oven. Do not cover.

Bake for 20 minutes. Turn the chicken pieces over and stir ingredients. Taste and add salt, if needed. Cook another 20 minutes or until the chicken is tender. The liquid should be just below the skin side of the chicken. If you are using roasted shallots, add them to the pan now.

If you are serving the chicken right away, preheat the broiler. When hot, broil the chicken until the skin is crisp – 3-4 minutes. Remove and throw away the carrot and bay leaves. Serve in pasta bowls and garnish, if desired.

If you are not serving the chicken right away, you can keep it on the stove top for a couple of hours or refrigerate for up to 3 days. You can degrease the sauce when you take it out of the refrigerator. To serve, reheat it in a 325 degree oven for 30 minutes and broil to crisp the skin.

Serves 4 – 6.