Authentic Coq au Vin
Coq au Vin is as synonymous with French culture as hamburgers are with American. It’s a dish I grew up eating quite a bit and still find very comforting when I’m longing for my mother and France.
It’s important to let the raw chicken marinate overnight and let the wine and aromatics fully penetrate. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically boiled or mashed potatoes are served, but I prefer creamy spätzle, potato gratin, or even buttered noodles. Like all great stews, flavors continue to develop as they sit, so resist the urge to eat it immediately. I usually let mine sit for at least a day or two.
Coq au Vin by Francois de Melogue
Coq au Vin
Chicken marinade
3.5-pound chicken (cut into 8 pieces)
3 carrots (peeled and chopped)
2 ribs celery (chopped)
1 onion (peeled and chopped)
4 cloves garlic (smashed)
3 sprigs thyme
1 bottle of red wine
Garnishes
4 ounces bacon (diced)
1 pound button or cremini mushrooms
2 cups chicken stock
16 pearl or cipollini onions (peeled)
Braising the chicken
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon flour
Place the chicken, carrots, celery, onion, garlic, and thyme in a large bowl. Pour over the wine, cover, and marinate in the refrigerator overnight.
Place the bacon into a cold skillet over low heat and cook, stirring occasionally, until lightly browned. With a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the fat in the pan and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. If you need more fat, add 1 tablespoon of the butter. Transfer the mushrooms to the plate with the bacon.
In a small saucepan, bring the stock to a boil. Add the pearl onions, reduce the heat to low, and simmer until the tip of a paring knife easily pierces the onions, about 20 minutes. With a slotted spoon, transfer the onions to the plate with the bacon and mushrooms. Reserve the stock.
Remove the chicken from the marinade and pat it dry with paper towels. Place a fine-mesh strainer over a large bowl and strain the marinade into the bowl; discard the vegetables.
Heat 2 tablespoons of the butter and the olive oil in a large Dutch oven over high heat until bubbly and very hot. Working in batches if necessary, add the chicken, skin side down, and cook until browned, 8 to 10 minutes. Turn and cook until lightly browned, about 5 minutes. Remove the chicken to a plate and sprinkle the flour into the pot. Whisk in the reserved stock and marinade, and bring to a rapid boil. Add the chicken legs, thighs, and wings to the pot, reduce the heat to low, cover, and cook, turning once, for 20 minutes. Add the chicken breasts, bacon, mushrooms, and pearl onions and cook, uncovered, until the chicken is fully cooked, 25 to 30 minutes longer.
Served with potato gratin or fresh egg noodles, a big green salad, and a great bottle of wine!