Total prep time 2 hr 15 min. Serves 4
8 chicken drumsticks (2 lbs.)
Kosher salt and pepper
3 tbsp all-purpose flour
2 tbsp canola oil
1 slice of bacon, chopped
½ cup finely chopped carrot
½ cup finely chopped onion
½ cup finely chopped celery
1 ½ cups chopped mushrooms (3 oz.)
2 garlic cloves, thinly sliced
½ cup brandy
1 tbsp tomato paste
1 bottle dry red wine
1 cup chicken stock
2 thyme sprigs, plus
chopped thyme for garnish
1. Season the chicken with salt
and pepper and dust all over
with 2 tbsps of the flour,
In a large cast-iron casserole,
heat the oil, Add the chicken and
cook over moderately high heat,
turning, until golden, about
5 minutes. Transfer to a plate.
2. Add the bacon to the casserole and cook until crisp, 1 to
2 minutes. Add the carrot. onion,
celery, mushrooms and garlic
and cook over moderate heat.
stirring until golden about
5 minutes. Stir in the brandy and
cook until reduced by half, about 1
minute. Stir in the tomato paste
and the remaining 1 tbsp
of flour until incorporated. Add
the wine, stock and thyme
sprigs; bring to a boil. Return the
chicken to the pot and bring to
a simmer. Cover and cook over
low heat, turning the chicken
occasionally, until very tender,
about 1½ hours. Transfer the
chicken to a plate.
3. Simmer the sauce until thickened and reduced by half, about
10 minutes. Season with salt and pepper and discard the thyme
sprigs. Return the chicken to the
sauce and heat through. Garnish
with chopped thyme and serve.
MAKE AHEAD
The coq au vin
can be refrigerated for 3 days.
WINE
This Burgundian dish is
sublime with red Burgundy. Try
one from Marsannay, like the
deep-berried 2012 from Sylvain
Pataille or the fragrant 2012
Les Longeroies from Bruno Clair.
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