One more thing and then it’s wine and kudos … Season with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon. Set the onions aside and add the remaining cup of red wine to the hot pan, scraping up all the bits on the bottom of the pot. Remove the paper cover and continue to cook until the onions are golden brown. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Add just enough water to just cover the onions, then cover the pan with parchment paper trimmed to the same size as your pan. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons of the butter. Sauté the mushroom tops in the bacon fat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon of fat in the pan. While your chicken stews slowly in the pot, cook the bacon lardons in a small sauté pan over medium heat until golden brown. Cook this for about 1 hour and 15 minutes over low heat. Put the chicken back in the pot, along with the bouquet garni. Now stir in the reserved strained marinade. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. Once browned, remove it from the pot and set it aside again. In a large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning with the tongs to evenly brown the skin. Season the chicken with salt and pepper inside and out. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Remove the chicken from the marinade and pat it dry. Cover the bowl with plastic wrap and refrigerate overnight. Add the chicken and submerge it in the liquid so that all of it is covered. The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrot, celery, cloves, peppercorns, and bouquet garni in a large, deep bowl. ½ Ib small, white button mushrooms, stems removedġ2 pearl onions, peeled pinch of sugar Preparation: DAY ONE ¼ lb slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch
#Chicken coq au vin plus
And like the very best dishes, coq au vin is one of those that goes on the stove looking, smelling, and tasting pretty nasty, and yet later, through the mysterious, alchemical processes of time and heat, turns into something magical.ġ bottle (1 liter) plus 1 cup of red wineġ bouquet garni (bundle of aromatic herbs)ġ whole chicken, about 3½ lb “trimmed”–meaning guts, wing tips, and neckbone removed You should, with any luck, reach a Zen-like state of pleasurable calm. Just clean up after yourself as you go, so your kitchen doesn’t look like a disaster area when you start the actual cooking. There’s an open bottle of wine left from the recipe, so have a glass now and again. Knock out your prep one thing at a time, slowly building your mise en place. I know it looks like a lot of ingredients, and that the recipe might be complicated. It’s durable, delicious, and the perfect illustration of the principles of turning something big and tough and unlovely into something truly wonderful. There are plenty of opportunities for breaks. In fact, this is the kind of dish you might enjoy spending a leisurely afternoon with.
Coq au vin is another easy dish that looks like it’s hard.
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