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Coq au Vin with Rhone Flavors
Yield: 4 servings
1 free range chicken*, 3½-4½ pounds
8 baby carrots, washed, peeled and cut in half lengthwise
4 baby fennels, washed and cut in half lengthwise
4 baby leeks, washed and cut into 1½-inch lengths
8 small porcini mushrooms, scraped clean of dirt (may be substituted
with frozen porcinis)
2 celery stalks, washed and cut into 1½–inch pieces
12 pearl onions, peeled
8 garlic cloves
1 bay leaf
1 fresh thyme sprig
1 fresh summer savory sprig
1 bottle of red Rhone wine, preferably Syrah-based
3 Tablespoons extra virgin olive oil
Half 7½ ounce package duck or beef demiglace*
2 Tablespoons Pillsbury Wondra flour
1 slab Niman Ranch bacon*
2 Tablespoons Italian parsley
Cut the chicken into eight pieces: each breast should be left on the
bone but cut in half, legs should be separated into thighs and drumsticks.
You should have four pieces of breast, two thighs and two drumsticks.
For the porcini mushrooms, if using fresh, scrape them clean with
a paring knife, cut the stems to about 1-inch and then cut them in
half. If using frozen, complete the same knife work, then blanch the
pieces in boiling water for 15 seconds, drain and reserve for later.
Remove the rind from the slab of bacon. Cut into ¼-inch thick slices.
Cut the slices into ¼" x ¼" lardons. Season all the chicken
pieces with salt and pepper and then dust them with Wondra flour.
Sear them in 2 tablespoons of the olive oil in a 3-4 quart casserole
over medium-high temperature. When the skin is golden brown, remove
the chicken and add the carrot, fennel, celery, pearl onions and garlic
cloves and continue the cooking until the vegetables are golden brown.
Return the chicken to the casserole and add the wine, demiglace, bay
leaf, thyme and summer savory. Simmer at a bare tremble for 1½ to
2 hours. Never let it boil.
Cook the leeks and porcini mushrooms in one tablespoon of olive oil
in a medium-high frying pan until golden brown. Add the bacon pieces
to porcini and leeks, and continue the cooking until the leeks are
sweet and tender and the bacon is lightly browned. Drain off the excess
fat.
Remove the chicken and vegetables from the casserole and arrange together
with the porcini mixture. Reduce the sauce and pour it over the meat
and mushrooms. Sprinkle with parsley and serve.
*May be purchased from D’Artagnan at (1-800) DARTAGNAN.
Wine Pairing
A red Rhône wine such as Hermitage, Côte Rôtie or
Châteauneuf-du-Pape |
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