Coq au Vin
The wine in coq au vin mellows into a luxuriously rich, velvety sauce, punctuated by smoky bacon and earthy mushrooms, that envelopes each piece of tender chicken.
- 4 chicken thighs
- 4 chicken legs
- 2 cups full-bodied red wine, such as Cabernet Sauvignon
- Coarse salt and freshly ground pepper
- 8 ounces slab bacon, cut into 1/2-inch dice
- 3 tablespoons extra-virgin olive oil, if needed
- 1 medium onion, finely chopped
- 8 garlic cloves, thinly sliced
- 10 white pearl onions, peeled
- 1/2 pound small cremini mushrooms
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons Cognac
- 1 chicken liver, coarsely chopped
- 2 bay leaves
- 5 fresh thyme sprigs
Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.