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Chef Damian Sansonetti
Damian Sansonetti

 

 

 


Chef Damian Sansonetti
Bar Boulud | New York

Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons
Chef Damian Sansonetti of Bar Boulud – New York, NY
Adapted by StarChefs.com
September 2009

Yield: 8 Servings

INGREDIENTS

8 ounces slab bacon, cut into ¼-inch slices
8 Amish chicken legs
1 medium onion, sliced
Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons 1 carrot, sliced
2 celery stalks, sliced
2 heads garlic, halved
8 sprigs fresh thyme
1 fresh bay leaf
2 teaspoons coriander seeds
1 teaspoon cracked white peppercorns
1 pound pearl onions, trimmed and peeled
2 pounds small button mushrooms, cleaned and trimmed
1 bottle (750ml) dry red wine
½ bottle (375ml) ruby port wine
¼ cup olive oil
¼ cup all-purpose flour
1 pint unsalted veal stock
1 pint unsalted chicken stock
Salt and freshly ground pepper

To Assemble and Serve:
Fresh pasta, cooked
Fresh chives

METHOD:

Cook the bacon in a large sauté pan over medium high heat until just crispy. Meanwhile, separate the chicken legs and thighs; put in a large container with the onion, carrot, celery, garlic and a sachet of the thyme, bay leaf, coriander, and peppercorns. Tie the crisped bacon, pearl onions, and mushrooms each in separate cheesecloth bundles; add to the container with the chicken. Cover all the ingredients with the red wine and port and marinate in the refrigerator for about 8 hours.

Preheat the oven to 325°F. Drain the wine from the chicken and other ingredients and reserve. Reduce the wine in a large pot by half. Meanwhile, pat the chicken dry, season well, and heat the olive oil over medium-high heat in a large Dutch oven. Sear the chicken on all sides in one layer. Remove the chicken, add the vegetables and cook, stirring occasionally, on medium heat until soft, about 6 minutes. Add the flour and cook, stirring, for another 4 minutes.

Add the reduced wine, chicken, mushroom, pearl onion, and bacon bundles to the Dutch oven with the veal and chicken stocks. Bring to a simmer, cover with a round of parchment paper and transfer to the oven. Cook for 1 to 1½ hours, or until the chicken is tender.

Strain the chicken and vegetables from the sauce, discarding the sliced carrot, onion, and celery. Remove the bacon, pearl onions, and mushrooms from their bundles. If the sauce seems too thin, return to the heat and reduce to desired consistency (it should coat the back of a spoon).

To Assemble and Serve:
Arrange the chicken, bacon, pearl onions, mushrooms, and pasta in a dish. Spoon the sauce over top and garnish with chives.

 

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  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


  •    Published: September 2009


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