Coq au Vin
Maggie May Schill
This recipe is just how I do it. Everyone and there mother seems to have a different take on Coq au Vin... and so do I.
This recipe works just fine with young fresh chicken, though it is intended for mature chicken.
1whole rooster, quartered (labeled "mature chicken" or "coq" in grocery store)
1 Tbspextra virgin olive oil
4 clovegarlic, mashed
1 Tbspthyme, fresh chopped
1 cchicken stock, low-sodium
1 1/2 tspall-purpose flour
1 1/2 cred wine, young
1 largeheirloom tomato, coarsely chopped
2 ccremini mushrooms, sliced thinly
1 1/2 cpearl onions, sliced thinly
·salt and pepper to taste
How to Make Coq au Vin
- Place bacon in a medium sauce pan, fill with cold water and bring to boil. Cooking for about 8 minutes. Immediate cool bacon down in cold water after the 8 minutes.
Side note: I like to use my bamboo Asian straining spoon-thing-a-ma-call-it to get my bacon out of the hot pot quickly. You boil the bacon to remove the smoked flavor that would penetrate the dish, also to get some of the sodium out of it. You want to control salt in this recipe. Salt can be added later... but never taken away!!!!!!!!!
- Add olive oil to pan, salt and pepper chicken liberally and brown chicken quarters on all sides. You want to crisp the skin up nicely!
Side note: I would like to mention that if your bacon rendered out a significant amount of fat, do not drain it out, just omit the olive oil altogether and brown your chicken in the bacon fat instead.
- After the 20 minutes remove your chicken from the pot. Dispose of bay leaf. Spoon off excess fat from the top of the liquid if there is any.
- Mash remaining butter, together with mashed garlic and flour. (food processor works well here) Add to the pot with the liquid. Whisk continually to thicken it up. Salt and pepper it.
- Make sure your pot is over low heat. Return chicken to pot and baste gently in the sauce.
- Add mushrooms and onion to the pot, give them one flip in the sauce.