Coq au Vin

COQ AU VIN

Translated to mean “a rooster in wine” this recipe for Coq au Vin is a French specialty that your family is going to ask you to prepare again and again.

Serves 4 to 6

2	tablespoons olive oil
4	chicken legs, divided into thighs and drumsticks, patted dry
	Kosher salt and freshly ground black pepper
1	medium yellow onion, peeled and chopped
1	large carrot, peeled and chopped
2	ribs celery, chopped
12	ounces white button mushrooms, halved
8	ounces pearl onions, peeled
12	cloves garlic, peeled and minced
2	tablespoons all-purpose flour
2	tablespoons tomato paste
3	cups homemade chicken stock, or low-sodium canned chicken broth
1	bottle (750 mL) dry red wine, such as Pinot Noir
2	sprigs of fresh thyme, leaves picked
3	tablespoons fresh parsley, chopped, plus more for garnish
4	ounces bacon, cooked and coarsely chopped, for garnish

In a stock pot or Dutch oven, warm 1 tablespoon of the oil over medium-high heat until hot, but not smoking. Season all sides of the chicken with salt and black pepper. Arrange half of the chicken in the pot, and cook until deeply golden brown on all sides, 5 to 8 minutes per side. Remove the chicken from the pot and set aside. Repeat this step with the remaining 1tablespoon of oil and the other half of the chicken.

Return the pot to the heat and toss in the chopped onion, carrot, celery, mushrooms, and pearl onions. Cook over medium-high heat, stirring occasionally, until well browned, about 5 minutes. Stir in the garlic, flour, and tomato paste, followed by the chicken stock. Deglaze the pot by using a spoon to scrape up any browned bits that are stuck to the bottom.

Return the chicken to the pot, and add in the wine, thyme, and parsley. Cover and simmer until the chicken is tender and the liquid has reduced to a thick sauce, 1 to 1½ hour(s). Then, remove from the heat and garnish with a sprinkling of fresh parsley and cooked bacon.