Good Morning,
This week we
experienced the first blizzard of the winter season. It was beautiful, and
offered a bit of quiet respite, as we tucked into our homes. It was a good day
to make Coq au Vin. Over the course of the afternoon, the house filled with the
most wonderful aromas. It was the perfect antidote, after shoveling all that
magnificent snow. You will find the recipe below.
Coq au Vin
Ingredients:
1/4 cup olive oil, divided
1 whole chicken cut up or 4 chicken-leg quarters (about 4 pounds)
2 teaspoons kosher salt
2 teaspoons black pepper
8 ounces thick bacon, cut in 1 inch slices
4 shallots, peeled and cut in half
4 cloves garlic, peeled and cut in half
12 ounces of baby carrots, cut in half (the colored ones a nice
option)
1 - 2 large white onions, halved and sliced
2 cups chopped celery
1 cup chopped red onion
4 springs fresh thyme
4 springs fresh rosemary
2 bay leaves
1 teaspoon dried red pepper
2 cups Riesling
3 cups chicken broth
Fresh rosemary for garnish if desired
Preparation:
1. Preheat oven to 325 degrees.
2. Using a Dutch oven over medium high heat, heat 2 Tablespoons of
the olive oil. Season each chicken piece on both sides with the salt and
pepper, divided evenly. Place the chicken skin side down, in the Dutch oven.
Brown on both sides, remove from the pan, and set aside to drain. Drain the
grease from the pot when it it cool enough to handle safely.
3. Add the bacon to the Dutch oven and cook, stirring frequently
until browned. Using a slotted spoon, remove the bacon and set aside to drain
on paper towels. Discard the remaining grease.
4. Add remaining 2 tablespoons of olive oil to the pot and place
heat on medium high. Add garlic, shallots, and white onions ( or cipollini
onions), and cook until lightly browned, about 8 minutes, stirring
occasionally. Add carrots, celery and red onion, and cook until lightly
browned, stirring occasionally.
5. Add thyme, rosemary, bay leaves, red pepper, and wine. Simmer
over medium-high heat, scraping the bottom of the pan with a wooden spoon to
loosen the browned bits. Add bacon and broth. Place the chicken in the pot in a
single layer. Bring mixture to a simmer over medium high heat.
6. Cover and transfer to the oven.
7. Braise chicken for 45 minutes, or until a meat thermometer
registers 165 degrees when inserted into the thickest portion of the thigh. .
Remove from the oven and cool slightly.
8. Transfer chicken and vegetables to a platter. Strain the sauce
and place in a medium saucepan. Cook over high heat until the reduced to about
2 cups. Serve sauce with the chicken.
Enjoy!