Wednesday, 1 July 2020

Chicken Legs Coq au Vin

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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