A classic braise: Coq au Vin

A classic.
Coq au Vin, classically  is a French braise of chicken simmered with wine, mushrooms, and onion–
and usually an arduous prep requiring overnight marinade.
The Menu Shoppe has it covered…great tips for great menus.
Including a quick version of this classic.
However…as for the time honored classic rendition…
Classic Coq au Vin
1 750-ml bottle of dry red wine
2 medium carrots, sliced
2 onions, coarsely chopped
3 celery stalks, coarsely chopped
6 large fresh thyme sprigs
2 bay leaves
1 1/2 cups pearl onions
4 bacon slices, chopped
6 whole chicken legs with thighs
5 tablespoons butter, room temperature
12 ounces large mushrooms, quartered
1 tablespoon vegetable oil
1 1/2 cups Port
2 tablespoons all purpose flour
Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover–chill overnight. Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp.
Transfer bacon to paper towels to drain. Wipe skillet clean. Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels–sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat.
Add chicken and sauté until skin is brown, turning once, about
10 minutes. Transfer chicken to pot of marinade–bring to boil. Reduce heat–simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl–discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.
Quick Coq au Vin
4 skinless boneless chicken breast halves
4 bacon slices, coarsely chopped
8 ounces large crimini mushrooms, halved
3 tablespoons chopped fresh Italian parsley, divided
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour
Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and
1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about
6 minutes per side–transfer to pie dish (reserve skillet). Place in oven to keep warm.
Add mushrooms and shallots to skillet–sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic–toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup. Add 1/4 cup broth, stirring until smooth.
Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter–stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.
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