Hungry for More: Coq Au Vin not as hard as it sounds“Hungry for More” host Jim Manney is back at Mosaic Foods with chef Eric Watson who shows us a great French dish that is much easier (and tastier) than it sounds.
By: The Forum, INFORUM
“Hungry for More” host Jim Manney is back at Mosaic Foods with chef Eric Watson who shows us a great French dish that is much easier (and tastier) than it sounds.
Coq Au Vin’s literal meaning is “rooster with wine.” Ingredients include chicken thighs and legs, brandy or cognac, red wine, bacon and other flavor boosters.
Chef Watson also adds a another pop of flavor by topping the dish off with gremolata, a combination of chopped parsley, lemon zest, minced garlic and some olive oil.
Impress your friends and feel like you’re in Paris without leaving your kitchen.
Coq Au Vin
Makes 4 servings
4 chicken thighs and legs, cut into serving-size pieces with fat removed
kosher salt and freshly ground black pepper
6 ounces bacon, sliced into medium size pieces
1 tablespoon unsalted butter
¼ cup brandy or cognac
1 bottle red wine, preferably pinot noir
2 tablespoons tomato paste
1 tablespoon beef soup base
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, whole, peeled
1 tablespoon dry thyme leaves
1 bay leaf
2 cups chicken stock or broth
½ pound Crimini mushrooms, cut in half or quartered
In a small- or medium-size braising pan, render bacon until crispy. Remove bacon from pan.
Season chicken with salt and pepper, and place in hot pan with bacon drippings. Sear chicken until golden brown on both sides. Remove chicken from pan, and add onion, celery, carrot and garlic.
Sauté until lightly browned. Stir in tomato paste, beef base and dry thyme. Deglaze the pan with brandy and ignite with a lighter. When flame is gone, add red wine and bring mixture to a simmer. Add chicken stock and bay leaves and return to a simmer. Add chicken back into pan with sauce and cover pan with a tight fitting lid or aluminum foil and place in oven at 325 degrees for approximately 3-4 hours.
Remove from oven and check finished product for proper seasoning and sauce consistency. Sauté mushrooms in butter and minced garlic.
Serve sauce with chicken, mushrooms and roasted potatoes. Garnish with fresh chopped parsley and serve.
Serve with gremolata: chopped parsley, lemon zest, minced garlic and olive oil.