Coq au Vin
10 oz. pearl onions, peeled if you don't get the jarred kind that are already peeled, as I did)
10 slices bacon, chopped (I might try using some diced pancetta next time)
1 4" piece of celery
6 sprigs of flat-leaf parsley
1 sprig of thyme
1 bay leaf
8 pieces of chicken (I used 2 breasts and 6 drumsticks)
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. Burgundy
3/4 c. chicken stock
1 lb. small mushrooms, halved
1/4 c. Cognac
3 tbsp. flour
1 1/2 tbsp. butter, softened
Cook bacon in boiling water 4 minutes. Put in a bowl of cold water for a few minutes. Drain and dry. Cook in skillet until browned but not crisp. Drain on paper towels. Wrap celery, parsley, thyme & bay leaf into a bouquet garni (or, you can just toss it in, but getting it out is more of a pain in the neck). Salt and pepper the chicken. Brown in the hot bacon grease, in 2 batches. Remove to plate. Brown the onions, stirring often, about 10 minutes. Put in a big pot with the bacon, wine and stock. Add the bouquet garni and bring to a simmer. Cover and simmer 10 minutes. Add the chicken and simmer, covered, 15 minutes. Cook the mushrooms in the hot bacon grease until they release their liquid, about 5-8 minutes. Add the cognac and cook until thoroughly absorbed, about 3 minutes. Add to chicken in pot and simmer, covered, until chicken is tender and cooked through, about 10 minutes. Set the chicken, bacon and veggies aside on a plate, discarding bouquet garni & keeping chicken warm. Mash the butter and flour into a paste with a fork (beurre manié). Bring the braising liquid to a simmer and whisk in a little beurre manié at a time. Simmer and whisk until smooth and slightly thickened, about 2 minutes. Adjust seasonings and serve over chicken. Oh, man, is this good!
10 slices bacon, chopped (I might try using some diced pancetta next time)
1 4" piece of celery
6 sprigs of flat-leaf parsley
1 sprig of thyme
1 bay leaf
8 pieces of chicken (I used 2 breasts and 6 drumsticks)
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. Burgundy
3/4 c. chicken stock
1 lb. small mushrooms, halved
1/4 c. Cognac
3 tbsp. flour
1 1/2 tbsp. butter, softened
Cook bacon in boiling water 4 minutes. Put in a bowl of cold water for a few minutes. Drain and dry. Cook in skillet until browned but not crisp. Drain on paper towels. Wrap celery, parsley, thyme & bay leaf into a bouquet garni (or, you can just toss it in, but getting it out is more of a pain in the neck). Salt and pepper the chicken. Brown in the hot bacon grease, in 2 batches. Remove to plate. Brown the onions, stirring often, about 10 minutes. Put in a big pot with the bacon, wine and stock. Add the bouquet garni and bring to a simmer. Cover and simmer 10 minutes. Add the chicken and simmer, covered, 15 minutes. Cook the mushrooms in the hot bacon grease until they release their liquid, about 5-8 minutes. Add the cognac and cook until thoroughly absorbed, about 3 minutes. Add to chicken in pot and simmer, covered, until chicken is tender and cooked through, about 10 minutes. Set the chicken, bacon and veggies aside on a plate, discarding bouquet garni & keeping chicken warm. Mash the butter and flour into a paste with a fork (beurre manié). Bring the braising liquid to a simmer and whisk in a little beurre manié at a time. Simmer and whisk until smooth and slightly thickened, about 2 minutes. Adjust seasonings and serve over chicken. Oh, man, is this good!
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