Page 17 - Gears and Ears February 2014
P. 17
Recipe of the Month
Coq au Vin
A Nice Valentines Day Dish
Contributed by Marjorie Taylor
• ACTIVE: 45 MIN • TOTAL TIME: 1 HR 45 MIN •SERVINGS: 6
The traditional dish usually marinates overnight, but
this lighter, quicker version is equally delicious.
Ingredients
1. 6 ounces meaty slab bacon, sliced 1/4 inch thick and
cut into 1-inch lardons
2 . One 4-pound chicken, cut into 8 pieces
3. Salt
4. Freshly ground pepper
5. 2 garlic cloves, smashed
6. 1 medium onion, finely chopped 11. 2 tablespoons unsalted butter
7. 4 large carrots, sliced 1/4 inch thick 12. 2 tablespoons extra-virgin olive oil
8. 2 cups dry red wine, such as Pinot Noir 13. 1 pound shiitake mushrooms, stems
discarded and caps thickly sliced
9. 2 cups chicken stock or low-sodium broth
14. 2 tablespoons chopped parsley
10. Bouquet garni (4 thyme sprigs, 8 parsley sprigs
and 1 bay leaf tied with kitchen twine)
1. In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp,
about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
2. Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin
side down in a single layer and cook over moderately high heat, turning once, until browned all over,
about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
3. Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally,
until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and
cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock,
bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and
simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
4. In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the
mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until
browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes.
Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
Make Ahead: The coq au vin can be refrigerated for up to 2 days. Suggested Pairing: Burgundian red.
