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Receta Classic Coq Au Vin
by Global Cookbook

Classic Coq Au Vin
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  Raciónes: 10

Ingredientes

  • 10 slc bacon sliced 1/2" pcs
  • 2 x chickens - (abt 3 1/2 to 4 lbs) quartered, rinsed, and patted dry
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 x onion finely minced
  • 20 sm pearl onions peeled
  • 1/2 c. chopped shallots - (2 large shallots)
  • 1 x garlic head cloves separated, and peeled
  • 1 lb button mushrooms wiped clean, and halved or possibly quartered if large (should match size of onions)
  • 1/4 c. all-purpose flour
  • 2 tsp tomato paste
  • 3 c. full-bodied dry red wine (such as Pinot Noir or possibly Cotes-du-Rhone)
  • 1 1/2 c. rich chicken stock
  • 6 sprg fresh thyme (or possibly 1 tspn dry thyme)
  • 1 x bay leaf Braised Leeks (see recipe) Egg noodles accompaniment
  • 2 Tbsp. minced fresh parsley leaves

Direcciones

  1. Preheat oven to 350 degrees.
  2. In a large, heavy Dutch oven over high heat fry the bacon till crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Reserve.
  3. Season the chicken pcs with the salt and pepper. Brown the chicken pcs in the warm bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pcs to a large plate or possibly bowl and set aside.
  4. Remove some of the bacon fat, leaving about 4 Tbsp. in the Dutch oven. Reduce the heat to medium-high and add in the minced onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook till soft, about 4 min.
  5. Add in the mushrooms and cook for 5 min longer, or possibly till they've released most of their liquid and have begun to brown. Add in the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add in the wine and stock, stirring constantly. Add in the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hrs, or possibly till the chicken is very tender.
  6. Transfer the chicken pcs to a serving dish and cover loosely to keep hot. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook till the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 min. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few min to heat through, then serve.
  7. Serve with egg noodles and Braised Leeks. Garnish with the minced parsley.
  8. This recipe yields 8 to 10 servings.
  9. Comments: This dish may be prepared 1 or possibly 2 days in advance and then reheated slowly just before serving.