Coq Au Vin *

Bahan-bahan

• 4lbs Chicken pieces

• 1.5T Olive oil

• 1/2lbs Pearl onion

• 1/2lbs Mushrooms, quartered

• 1T Butter

• 2T Flour

• 3C DRY red wine

• 1C Chicken stock

• Salt & pepper to taste

For the Bouquet Garni

• 2 bay leaves

• 2 sprigs fresh thyme or ½ teaspoon dried

• 2 sprigs fresh parsley or 1 teaspoon dried

Arahan

• Pat the chicken piece dry & season w/ salt & pepper.

• In a Dutch oven, skin side down, cook over medium heat for 10-12 minutes, until golden brown. Remove the chicken.

• Add butter & sauté the mushrooms until golden brown. Remove the mushrooms.

• Add the oil, cook the onions over medium heat, until evenly browned & soften. Stir frequently. Sprinkle the onion W/ flour & cook for 2 minutes, stir frequently.

• Add wine & let boil for 1 minute, stir & scrape the bottom of the pan to dissolve the brown bits.

• Add chicken, mushrooms, broth, and bouquet garni, bring to a boil. Reduce to low heat, cook covered for 45-50 minutes, until the chicken is tender.

• Remove the chicken & veg to serving plate, skim off fat & strain of cooking liquid, boil to reduce by 1/3. Return the chicken & veg back to pot & simmer for 3-4 minutes to reheat & coat the chicken w/ thickened sauce.

Nota

• Even though butter will give a richer taste, I tend to use olive oil for both onion & mushrooms. Your Dutch oven will have some remaking chicken fat after searing, so I only use additional oil as needed, not what called in the recipe.

• When it comes to mushroom… smaller the better. White button & Crimini will work the best.

• Pearl onion has a mallow sweet flavor, but it’s a hassle to peel & not as easy to find. I will use a combo of cipollini onion/shallots/white or yellow onion/leeks as substitutes. Cipollini & sallots are small & have the closest flavor profile but hassle to peal. A combo of hopped white or yellow onion & leek are good substitute to give the same flavor profile.

• Dry red wine: Pinot Noir, Cabernet Sauvignon, Merlot, Malbec, Sangiovese are what I will recommend. Rule #1: don’t use the wine that you won’t drink or you won’t like the flavor of the dish.

• A good Riesling can also be used, as they do in Alsace.

• Honest to god… I rarely strain the liquid & make it all fancy. I normally just skim off the additional fat (rarely any if olive oil) & just thicken it as is.