Coq au Zin
Source of Recipe
Jeff Mall of Zin in Healdsburg
Recipe Introduction
"In late fall, it's a perfect dish," Mall said. "But we don't put it on our menu until it's really nasty outside." Mall prefers to use thighs and legs so the meat doesn't dry out, and he serves it with celery root mashed potatoes.
List of Ingredients
12 chicken thighs (skin on, but fat removed)
6 slices Applewood Smoked bacon
2 cups boiler onions, peeled
2 cups crimini mushrooms, cleaned, stemmed and quarter
2 tablespoons minced fresh shallots
1 teaspoon minced fresh garlic
1 teaspoon minced marjoram, fresh
1/4 cup pure olive oil
1 750 ml bottle zinfandel (preferably Sonoma County)
2 cups chicken stock
1 cup flour
Kosher salt
Fresh ground black pepper
1 bunch thinly sliced chives Recipe
Preheat oven to 350 degrees.
Dice bacon into 1/2-inch pieces and render in heavy bottom saute pan until crisp. Drain bacon fat from the pan and add olive oil. Return to medium heat.
Season chicken with salt and pepper and dredge in flour. Sear chicken in the olive oil until well browned on both sides. Cook the chicken in small batches. Remove seared chicken to 9 x 13 inch overproof casserole dish.
Drain all but 2 tablespoons of fat from the pan. Add shallots, garlic and marjoram and saute for 1 minutes. Add onions and mushrooms to the pan. Deglaze pan with the wine. Scrape bottom of pan to release the browned bits. Add chicken stock and bacon. Bring to a boil.
Pour red wine mixture over chicken and cover tightly with foil or lid. Place in a 350 degree oven for 45 minutes.
Remove chicken from casserole, strain mushrooms, onion and bacon from sauce and reserve. Return sauce to stovetop in a small saucepan, bring to a boil, reduce to a simmer and cook until sauce is reduced by one-third.
Place chicken on platter. Spoon mushrooms, bacon and onion mixture over top, and ladle sauce around. Sprinkle with fresh minced chives.
|
|
member logon
