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Coq au Vin

1 rating: 5.0
A classic french recipe

   Ingredients 24 to 30 pearl onions 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces Kosher salt and freshly ground black pepper 1/4 to 1/2 cup all-purpose flour 2 tablespoons water 6 ounces salt … see full wiki

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Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast ironDutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook … more

1 review about Coq au Vin

The French sure do know how to cook

  • Nov 1, 2010
  • by
While Three 6 Mafia complained about how it was inherently hard being a pimp, I maintain it's significantly more difficult to be a chicken for three major reasons:
  • Tiny brain
  • Tasty body
  • The French
Basically, once the French have figured out some classic tasty dish based upon your species, it makes being a pimp look like the work schedule of Kim Kardashian. Coq au vin is French for "wine makes chicken really great".

So what do you need

1/2 lb bacon slices
20-ish pearl onions, peeled (or 1 large yellow onion, sliced)
3 lbs chicken
Garlic cloves, peeled
2 cups chicken stock
2 cups red wine
Bay leaves
Fresh thyme sprigs
Button mushrooms
1 Tbsp butter
(Carrots are optional)

What the French figured out here - and it's genius - is that red wine tenderizes chicken oh-so-effortlessly. This is a technique you can use for anything, which will eventually lead you to add red wine to everything.

Though traditionally you should use skin-on chicken legs, I'm tired of choking on chicken bones and opt for a couple of slabs of boneless chicken breast. 

Throwing it together
  1. Cut the bacon into inch-long pieces and zap it in the microwave until cooked but not cremated.
  2. Using the bacon fat from above, coax the onions into the pan and brown the chicken.
  3. Add garlic and some salt and pepper while the chicken is still thinking about its predicament.
  4. Add the chicken stock, wine, herbs, the cooked bacon and set the whole thing to simmer for ~20-30 mins.
  5. Remove chicken and onions and then add mushrooms, and boil down the juice by around half.
  6. Readd the chicken and onions at the end, and - behold - a feast!
I recommend drinking the rest of the bottle of wine while catching up with South Park between steps 4 and 5.

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November 09, 2010
I will try to make this this weekend. :) Thanks, James!
November 10, 2010
Enjoy! It's the easy way to look like an expert cook.
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