My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking” has evolved. I figured adding some demi-glace to enrich the sauce sure couldn’t hurt either. Our lunch guests loved it! We started with an orange, red onion and fennel salad using Domencia Marchetti’s excellent dressing recipe. I used a combination of cara cara, navel and blood oranges. Slices of avocado would also be delicious addition. A crispy baguette is all you need to ensure you get up all those scrumptious, dark, winey juices!
Makes 4 – 6 Servings
3 ½ to 4 lb. roasting chicken, cut into 10 pieces (4 pieces of breast, drumsticks, thighs & wings)
1 ½ Tbsp. each butter and EVOO
¼ lbs. salt pork, cut into 1/8” dice
¾ cup chopped onions
1 ½ cups small Cipolline or other small onions, peeled
1 medium or large carrot, sliced
3 minced shallots
1 clove garlic, finely chopped
3-4 Tbsp. flour
2 Tbsp. minced parsley
1 Tbsp. fresh chervil or marjoram, minced
½ bay leaf
1 tsp. minced fresh thyme
½ to 1 tsp. salt
1/8 tsp. freshly ground black pepper
1 – 2 Tbsp. brandy
2 cups dry red wine (decent enough to drink)
2 Tbsp. veal demi-glace (I make my own veal stock but you can buy demi-glace)
½ lb. sliced Crimini mushrooms
We have found that removing the chicken from its vacuum packaging, setting it on a rack and placing it in the fridge overnight makes a real difference to the texture of the chicken. The next day cut the chicken into 10 pieces, saving the back for making chicken stock. This drying technique works well for roast chicken as well.
To peel the Cipolline onions bring a pot of water to the boil. Add the onions and boil for 1 minute, drain in a colander, rinse in cold water and allow them to cool enough to handle. Leaving the stem end intact, peel off the outer skin with a sharp paring knife and set aside.
Preheat the oven to 325 F.
Dice up the “cold” salt pork, it’s easier to cut that way, place in a small dish and set aside. Chop up the onions, carrots, shallots and garlic. Set aside.
Season the chicken pieces with salt and pepper. Place a large saute pan over medium heat. Add the butter and EVOO. When hot add the chicken parts, without crowding (you may need to do this in two batches), brown on both sides. Remove from the pan to a large platter and set aside.
Add the finely chopped salt pork to the pan, sautéing until it starts to take on a bit of colour. Add the cipolline and saute for a couple of minutes; add the chopped onions, carrots and shallots, saute until softened; add the chopped garlic, continuing to saute for a minute or so. Add the herbs and bay leaf, stirring to combine; add the flour, stirring and cooking for 2 minutes. Add the brandy, wine and demi-glace; bring to the boil. Return the chicken thighs and drumsticks to the pot, cover with a lid and place in the preheated oven for 10 minutes. Remove the lid and add the chicken breast and wings, cover and allow to cook for approximately 30 minutes.
In the meantime, saute the mushrooms in a bit of EVOO, seasoning with salt and pepper. Set aside.
The chicken will take approximately 50 – 60 minutes. 10 minutes before its done, stir in the mushrooms, replace the cover to finish cooking.
When done, remove the pan from the oven, remove the chicken parts to a large serving platter and place in a warming (low) oven. Let the sauce stand in the pan for 10 minutes, skim the fat. Bring to a boil. Reduce the heat to low. If the sauce is not thickened to your liking, mix together 1 Tbsp. potato starch and 1 Tbsp. cold water, stir in a little at a time, until you reach the desired consistency. Cook for a couple of minutes. Remove the chicken from the warming oven, pour the sauce over top, serve immediately.
