I've made coq au vin several times in the past but decided to up my game a little tonight and do things a bit more properly. I looked at a couple recipes including one from the great Julia Child and went to work.
Leslie bought a giant combo pack of drumstick/thigh sections at Frazier Farms yesterday. Hmm, the Le Creuset stockpot or the dutch oven? I went with the latter. It is a little heavier and heats and sears a bit better.
First thing I did is cut up five bacon strips from
Hemplers, our favorite, and cooked them at the bottom of the dutch oven until almost crispy.
I pulled them out and reserved them to a paper towel covered plate for later.
I then browned and seared the seasoned chicken in the bacon fat, finally pulling them out and putting them on a platter to sit too.
I added a splash of marsala and deglazed the bottom of the blackened bits, not having any cognac readily on hand.
We don't do onion but I added onion powder and then six cloves of garlic.
Thirty second cook down.
Chopped up three carrots and put them aside for later too.
I added three cups of cabernet sauvignon and three cups of chicken bone broth.
I also added thyme, balsamic vinegar, a touch of sugar, salt, pepper, tomato paste and a bay leaf and brought it all to a boil.
While it was simmering I sautéed mushrooms in a skillet and reserved them as well.
I added my chicken and carrots back to the pot to simmer and started on the
beurre manié.
This is a traditional french sauce thickener made by combining flour and warmed butter and making a mash with it.
I pulled the chicken and carrots out one more time and slowly stirred in the beurre manié.
I then strained the entire sauce into a mixing bowl so that I could get a clear reduction.
This is the step I usually skip.
My chef friend Melissa guilted me into doing it the right way for once.
Thanks Missy!
I added the chicken back in and let it simmer.
Leslie came home and made polenta.
Right before I plated I added the bacon and mushrooms back into the mix and it was time to eat.
Wish I had fresh thyme but I did not.
Leslie absolutely loved the meal, all the praise I require.
Lot of work, lots of extra dishes to clean but worth it.