Coq-au-vin, literally "rooster in wine." Originally a French recipe created to tenderize a tough, old bird (yes, rooster was the bird of choice) but now, just a simple inexpensive dish of bone-in chicken cooked in wine. Coq au vin was traditionally cooked in red burgundy wine but culinary evolution paved to using anything in your wine rack. That said, using the wine you enjoy drinking.
The earliest known recipe for coq au vin was "poulet au vin blanc" (Chicken in white wine), from a cookbook in 1864 called Cookery for English Households by "A French Lady." This was written for housewives of the 1800's and a fascinating insight to the typical cooking ingredients of the times. In 1961, the cooking legend Julia Child introduced French cuisine to America in her book: Mastering the Art of French Cooking where Coq au Vin was featured; this was cooked with red wine & spiked with cognac.
Staying true as a whisk(e)y lover, this recipe is cooked with red wine & laced with bourbon.
Originally, Beurre Manié - a rolled ball of equal parts of flour & butter is used to thicken the sauce but you could easily make a roux to achieve the same results.
Ingredients:
2 to 3 lbs Chicken Thighs
As Needed Salt & freshly ground Pepper
3 Tbsp. Butter (melted-for brushing)
2 Tbsp. Butter
1 1/2 Tbsp. Flour
2 Tbsp. Olive Oil
1/2 cup lardons, bacon, or pancetta
6 to 8 cloves Garlic (minced)
1 Large Yellow Onion
1 shot Bourbon (I used OGD 114)
1/2 of 750ml bottle Red wine (Burgundy, Cotes du Rhone, Chianti) or use your wine of choice be that red or white
2 cups Chicken broth or bullion.
2 Tbsp. Tomato Paste
1 to 2 Bay Leaf
1/2 lb Mushrooms (Crimini or Portabella)-thinly sliced
Garnish Herb of Choice
Directions:
Rub salt all over the chicken thighs and allow to marinate for at least an hour or two
Preheat the oven to 350F. In a baking pan, lay the chicken thighs skin side down and bake for 10 min.. Remove.
Adjust the temperature up to 450F and lay the chicken thighs skin side up and brush to cover evenly with melted butter. Bake for 15 min. or until golden brown, set aside (save the drippings).
In a pot (preferably a Dutch oven or cast iron deep pan) pour the olive oil and sauté the lardons (or bacon) in medium heat to render fat. Remove the lardons with a slotted spoon, leaving the fat behind.
In the same Dutch oven with the fat, add in the garlic and cook in medium heat until brown, followed by the onions and crank the heat high to caramelize. Pour in the bourbon and stir to mix allowing the alcohol to cook off. Lower the heat and set this aside in one side of the pot.
on the other side of the pot, add in the butter & flour -blend in low heat to make a roux.
Pour in the wine, the chicken stock, tomato paste & bay leaf - stir in homogenously in medium heat to dissolve the roux and thicken the sauce. Cook for 10 to 15 min.
Add in the baked chicken & lardons and continue to simmer gently on low for 30 to 40 min. more.
Remove from the heat, salt to taste, stir in the slice mushrooms & cover for 5 min.. (The heat will cook the sliced mushrooms perfectly)
Garnish with freshly cracked pepper & herbs before serving
Aperitif:
Subtle smoky and zest makes for an excellent opening for this dish. The hint of creamed butter in the mouthfeel and after citric notes complements the butter for butter and acidity of this entrée.
Oban 14
43ABV
Comments