Coq au Vin (Chicken Braised in Red Wine) Recipe
"Don't make the mistake of cooking your coq au vin too long. [Photographs: Daniel Gritzer] A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't...."
INGREDIENTS
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2 whole small chickens (about 3 pounds each, see note above), each chicken cut into 4 pieces, backbones reserved for stock
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2 cups dry red wine
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8 ounces pearl onions (see note above)
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1/4 pound slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks
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Kosher salt and freshly ground black pepper
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8 ounces button or cremini mushrooms, woody stems trimmed if necessary, quartered
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3 medium carrots, diced (about 1 1/2 cups)
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4 medium cloves garlic, crushed
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2 sprigs thyme
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2 bay leaves
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2 cups gelatinous homemade chicken stock (see note above) or low-sodium chicken broth
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3 tablespoons cold unsalted butter, cubed
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1/4 cup minced flat-leaf parsley
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