Coq au Vin
Source of Recipe
Cooking Light
Recipe Introduction
This dish hails from Burgundy, where rich wines flow almost like water. It is simultaneously a dish of the farm and of the bourgeoisie--a fine coq au vin can go anywhere. Serve with our Baguette to soak up all the flavorful juices. It's also good with the Pommes Anna and a simple green salad. You can use precut chicken quarters--you just won't have the giblets. We've made the bouquet garni in leek leaves, but you can do it in cheesecloth, if you prefer. This dish must be made a day ahead. The Pommes Anna and the Baguette recipes can be found in the April 2001 issue.
List of Ingredients
FOR 4 SERVINGS:
2 large leeks
12 thyme sprigs
12 parsley stems
4 bay leaves
1 (4-pound) roasting chicken
3/4 teaspoon kosher or sea salt, divided
3/4 teaspoon black pepper, divided
3 tablespoons unsalted butter, divided
1 bacon slice, cut into 1-inch pieces
1/2 cup Calvados (apple brandy) or brandy
4 cups fat-free, less-sodium chicken broth, divided
1 (750-milliliter) bottle hearty dry red wine (Pinot Noir or Burgundy)
2 garlic cloves, halved
3 (8-ounce) packages mushrooms, stemmed
3 tablespoons all-purpose flour
Recipe
1. To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remaining leek leaves. Tie with string at 2-inch intervals.
2. Rinse chicken with cold water; pat dry. Trim excess fat. Remove and reserve giblets; discard neck. Remove skin; cut chicken into quarters. Mince giblets; set aside. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon butter in a large Dutch oven over medium heat. Add chicken to pan; cook 10 minutes, browning on all sides. Remove from pan. Add bacon; cook until crisp. Return chicken to pan. Add bouquet garni, giblets, Calvados, 2 cups broth, wine, and garlic; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours.
3. Remove chicken from wine mixture; cover and refrigerate. Cover and chill wine mixture 8 to 24 hours. Discard bouquet garni. Skim solidified fat from surface; discard.
4. Combine mushrooms and 2 cups broth in a large nonstick skillet; bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
5. Bring wine mixture to a boil. Reduce heat, and simmer for 20 minutes. Combine 2 tablespoons butter and flour in a small bowl; work into a paste with fingers or a fork. Add 1/4 cup wine mixture, stirring with a whisk until well-blended. Add butter mixture to wine mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Return chicken and mushrooms to pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 chicken quarter and 1 cup broth mixture).
Wine Note: The quintessential French comfort food, Coq au Vin is traditionally served with a red Burgundy. An exemplary choice would be a sublime, earthy wine like Domaine de l'Arlot Nuits-St.-Georges Clos des Fìrets Premier Cru ($50). But a more hearty Rhìne wine such as Domaine Santa Duc Cotes-du-Rhìne ($12.99) would be nearly as good, and its price is a little more in keeping with the accessibility of the dish.
NUTRITIONAL INFORMATION:
CALORIES 470 (32% from fat); FAT 16.5g (sat 7g, mono 4.6g, poly 2.5g); PROTEIN 48g; CARB 36.6g; FIBER 2.5g; CHOL 267mg; IRON 7.8mg; SODIUM 1,109mg; CALC 54mg
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