Coq au Vin (Chicken Braised in Red Wine)

• porciones: 6 servings
• tiempo activo: 20 minutes
• tiempo total: 3 hours

Ingredientes

2 whole small chickens (about 3 pounds each, see note), each chicken cut into 4 pieces, backbones reserved for stock

2 cups dry red wine

8 ounces pearl onions (see note)

1/4 pound slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks

Kosher salt and freshly ground black pepper

8 ounces button or cremini mushrooms, woody stems trimmed if necessary, quartered

3 medium carrots, diced (about 1 1/2 cups)

4 medium cloves garlic, crushed

2 sprigs thyme

2 bay leaves

2 cups gelatinous homemade chicken stock (see note) or low-sodium chicken broth

3 tablespoons cold unsalted butter, cubed

1/4 cup minced flat-leaf parsley

Instrucciones

Preheat oven to 350°F (180°C). Add chicken to a 1-gallon zipper-lock bag. Pour in wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients.

Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a small pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.

In a large Dutch oven or rondeau, cook bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered, about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve drippings in Dutch oven.

Remove chicken from zipper-lock bag, reserving wine, and pat dry. Season with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes. Turn and brown other side, about 5 minutes, reducing heat as needed if bottom of Dutch oven is getting too dark. Transfer browned chicken to a wire rack set over a rimmed baking sheet. Reserve at room temperature.

Once all chicken is browned, add mushrooms to Dutch oven and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add pearl onions, carrots, and garlic and cook, stirring, until lightly browned, 5 to 8 minutes. Add bacon, wine, thyme, and bay leaves and bring to a simmer, stirring up any browned bits.

Stir in stock. Add chicken legs skin side up, nestling them into the Dutch oven so that they are partially submerged but top of skin is above the liquid. Pour in any accumulated juices from chicken. Transfer to oven and cook, uncovered, for 1 hour.

Add chicken breasts, nestling them skin side up amongst the legs, and return to the oven. Cook until breasts are just cooked through (they should register 145 to 150°F/63°C to 66°C on an instant-read thermometer), 20 to 25 minutes.

Transfer chicken breasts and legs to a clean rack set over a rimmed backing sheet. Set Dutch oven over medium-low heat and simmer, stirring occasionally, until sauce is lightly viscous, looks slightly glossy, and tastes rich, 15 to 18 minutes. Whisk in butter, then season with salt (if necessary) and pepper. Stir in half of parsley.

Return chicken to pot, spooning sauce on top. Garnish with remaining parsley. Serve right away with buttered potatoes, pasta, or rice.

Notas

See recipe on website for butchering chicken and how to make broth

Nutrición

• Tamaño de la Porción: Serves 4 to 6
• Calorías: 592 kcal
• Grasa Total: 39 g
• Grasa Saturada: 14 g
• Grasa No Saturada: 0 g
• Colesterol: 146 mg
• Sodio: 1177 mg
• Carbohidratos Totales: 11 g
• Fibra Dietética: 2 g
• Azúcares Totales: 4 g
• Proteína: 39 g