Tuesday, March 8, 2011
Coq Au Vin Express
Coq au Vin - Rooster in wine.
In the traditional recipe, making coq au vin takes an entire night of marination and an hour or two to simmer. Here, in an express version of the dish, the chicken is almost as delicious, taking only about 1-2 hours of prep and cooking time. However, I must say that the traditional recipe has a bolder flavor and a richer sauce.
Nonetheless, if you are in a hurry to impress your frenchy friends with a coq au vin, you can try this recipe. It's pretty good.
4 chicken legs or thighs
100g streaky bacon or pancetta, chopped
4 small shallots, peeled
2 cups button or cremini mushrooms, halved or quartered if too they are too big
400ml red wine
1 tbsp olive oil
1 tbsp butter (optional)
1 tbsp tomato paste
1 tbsp garlic, minced
3 sprigs fresh parsley plus more for garnish
3 sprigs fresh thyme
400ml chicken stock
2 tsp sherry vinegar
1 bay leaf
sea salt and black pepper
- In a saucepan on medium heat, add red wine, chicken stock, parsley, thyme and bay leaf. Bring to a boil a simmer for 10 mins and turn off heat. Set aside.
- In a pot or a dutch oven, add 1 tbsp of the olive oil and fry bacon bits until crisp.
- Using a slotted spoon, remove crisped bacon bits and set aside on kitchen towels.
- With the remaining fat in the pan, season chicken pieces with salt and pepper, sear it with the fat for about 2-3 mins a side. Set aside on a plate.
(The pot will now look like a mess of brown bits sticking on the bottom. Leave it alone for the time being, that is where all the flavors will come from.)
- With the remaining fat in the pot, add in mushrooms and shallots. Add butter only if there isn't enough fat. Saute 5 mins. Add garlic and tomato paste, stir immediately. Add port and vinegar to deglaze. The aromas should be freaking awesome by now. Once the liquid has reached a sticky consistency, add wine mixture, and chicken pieces. Simmer for 30 mins.
- Remove chicken pieces and strain stock, reserving mushrooms and whole shallots. Pour strained stock in a wide pan and reduce until it reaches a thicker consistency.
- Check for seasoning. Add salt and pepper if required.
- To serve, put chicken pieces back into the reduced stock with mushrooms and shallots. Warm through and serve with bread or potatoes. Garnish with chopped parsley.