Friday, January 16, 2009
Coq au Vin
It's bitter cold...so cold they've cancelled school for the day. Why not spend some time in a warm kitchen making some comfort food? This recipe calls for chicken thighs, but if you are vegetarian, you could omit the bacon, use vegetable stock, replace the chicken with more mushrooms and some cubed tofu and have a delicious dish - a lot like the Mushroom Bourguignon posted by Smitten Kitchen recently. Use an inexpensive bottle of Pinot Noir which you would enjoy drinking - the result is delicious, warming, and comforting.
Coq au Vin
From Cook's Illustrated, November, 2006.
1 bottle Pinot Noir
2 cups low-sodium chicken broth
10 sprigs fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
1 bay leaf
4 ounces bacon, cut crosswise into 1/4-inch pieces
2 1/2 pounds boneless, skinless chicken thighs , trimmed of excess fat and cut in half crosswise
Table salt and ground black pepper
5 tablespoons unsalted butter
24 frozen pearl onions , thawed, drained, and patted dry about 1 cup (I used chopped yellow onions)
8 ounces cremini mushrooms , wiped clean, stems trimmed, halved if small and quartered if large
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1. Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
2. Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.
3. Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking. Add half of chicken in single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.
5. Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boil. Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
6. Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.
Labels: Main Dishes