It’s Friday…any plan of being a productive member of society is officially thrown out the window.
I don’t know why, but I found that I prefer coq au vin made with white wine rather than red which is a heartier more robust dish and white wine coq au vin is more delicate, to me at least. Now I would order a red version in a restaurant if it was on the menu, but at home I gravitate to the white wine version. This week I was reading Daniel Boulud’s and after adapting his recipe a bit decided that marinating the chicken was definitely the way to go and you can get away with an eight-hour marinating time especially when using the food sealer bag method. Yes Cissy the red light finally went off so I could finally have it all sealed and marinating for at least a couple of hours, bonus was finding the barely visible “marinating” option and now I find the new bags with the liquid block bags as another option, I might invest in the marinating container instead. All in all great marinating options for full flavor and shorter marinating times.
Now back to the recipe…since I decided not to make the spaeztle I added more mushrooms, a healthy dose of carrots and pearl onions. Add a side salad with honey pepper pecans, strawberries and raspberry vinaigrette, fat slices of crusty bread for dunking and I didn’t miss the spaeztle, maybe next time. The ingredient that I love in coq au vin is the zest of one lemon, but not necessary…fabulous leftovers for lunch today.
Daniel’s Coq Au Vin adapted
2 750-ml. bottles dry, full-bodied red wine ( used white wine)
2 3 ½-lb. chickens, cut into 4 breasts, 4 thighs, and 4 legs
4 celery stalks, peeled and cut into 2″ batons
2 heads garlic, sliced in half
2 lbs. button mushrooms, cleaned and trimmed
1 lb. pearl onions, peeled
½ lb. slab bacon, cut into ¼” batons
1 large shallot, peeled and quartered
1 sachet of 8 sprigs thyme, 1 fresh bay leaf, 2 tsp. coriander seed, and 1 tsp. cracked white pepper, tied in cheesecloth with twine
4 T flour
4 cups unsalted chicken stock
½ bunch fresh parsley, leaves picked
Salt and freshly ground pepper to taste
* I love the zest of one lemon my coq au vin
In a large saucepan, reduce the wine by half, then set aside to cool. Place the chicken in a large container with the celery, garlic, mushrooms, onions, bacon, and sachet. Cover all ingredients with the reduced wine and marinate in the refrigerator overnight.
Preheat the oven to 325°F. Drain the marinated ingredients; reserve the wine. Pat the ingredients dry, and season the chicken with salt and pepper. I diced the celery…Place a large Dutch oven over medium heat and add the bacon. Cook, stirring until crisp, and then remove with a slotted spoon and reserve. Sear the chicken on all sides in the bacon fat in batches if necessary. Remove the chicken; add the vegetables and sachet, and cook, stirring occasionally, about 5 minutes. Add the flour and cook, stirring, for another 4 minutes.
Add the wine, crisped bacon, chicken, chicken stock and grate the zest of 1 lemon over. Bring to a simmer, cover with a round of parchment, and transfer to the oven. Cook, stirring and basting the chicken at least three times, until the chicken is tender at the bone, 1 to 1½ hours.
If the sauce seems too thin, remove the chicken and vegetables, return the sauce to the heat, and reduce until it reaches the desired consistency (it should coat the back of a spoon). Incorporate all the ingredients back together, season to taste, and serve, garnished with the parsley.