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Coq au Vin

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 4 cups red wine
  
• 1 (3- to 4-pound) chicken, cut into 8 pieces
  
• 1 large onion, halved and thinly sliced lengthwise
  
• 1 Boquet Garni
  
• 2 Tbsp olive oil
  
• 10 ounces pearl onions, peeled
  
• ¾ pound white button mushrooms, quartered
  
• 10 ounces bacon, cut into ½-inch pieces
  
• 3 Tbsp unsalted butter
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 Tbsp flour
  
• 1 cup chicken stock
  
• Finely chopped fresh flat-leaf parsley, for garnish
  






Instructions



1. Combine wine, chicken, yellow onion, and bouquet garni in a bowl; cover with plastic wrap and marinate in the refrigerator for at least 4 hours or up to overnight. Drain chicken, onions, and bouquet garni, reserving wine, and set aside. Dry chicken thoroughly with paper towels.
   
   
2. Heat oil in a 6-quart Dutch oven over medium-high heat. Add pearl onions and cook, stirring often, until lightly browned and tender, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside. Add mushrooms to pot and cook, stirring, until they release all their moisture and brown lightly, about 8 minutes. Transfer to bowl with pearl onions; set aside. Add bacon to pot and cook, stirring, until it renders its fat and is crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside. Add 1 tablespoon butter to pot, season chicken with salt and pepper, and then add to pot. Cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate and set aside. Add drained yellow onions to pot and cook, stirring, until soft, about 10 minutes. Add flour and cook, stirring, until smooth, about 2 minutes. Stir in reserved wine and stock and then return chicken to pot along with bouquet garni; bring to a boil. Reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 15 minutes.
   
   
3. Remove from heat, and stir in pearl onions and mushrooms. Divide between serving bowls, and garnish with reserved bacon and parsley.
   
   Serves 4 to 6
   
   
   • Bouquet Garni:
   A bouquet garni (translated literally from the French, the phrase means "garnished bouquet") is a bundle of herbs and aromatics that lend their flavor and delicious scent to a soup or stew but is removed before serving. Depending on the recipe, they can range from the beautifully simple (perhaps just a leek and a sprig of parsley) to the extravagant. We've found that this combination serves well in everything from chicken stock to beet borscht.
   
   ◦  3 sprigs fresh thyme
   ◦  3 sprigs fresh flat-leaf parsley
   ◦  3 sprigs fresh marjoram
   ◦  1 small leek, trimmed
   ◦  1 rib celery, trimmed
   ◦  1 dried bay leaf, or 2 fresh bay leaves
   
   Tie all ingredients together securely with kitchen twine. Alternatively, bundle all ingredients together in a loose cheesecloth pouch and secure with kitchen twine.
   
   Makes 1