Thursday, March 31, 2011

Coq au Vin

So I made this with a few basic modifications. Here is what I did:

1 bottle of wine
2 handfuls mirepoix blend
2 minced cloves garlic
2.25 chicken drumisticks
4 oz bacon, chopped
1/2 bag frozen pearl onions
8 oz crimini mushrooms
salt & pepper

Combine the mirepoix, garlic and the wine, reduce til half (or a third!). Sieve. Coat the drumsticks in seasoned flour. Render the fat from the bacon, and remove the cooked bacon. Brown the drumsticks in the bacon fat, and remove to the platter. Caramelize the onions in the fat, add the mushrooms. Cook five or so minutes, and remove the onions&mushrooms to a separate plate. Deglaze with the strained, reduced wine. Whisk in about a tbsp of flour. Whisk well. Add the chicken & bacon pieces. Cover and simmer for around 40 minutes - an hour. Add the mushrooms & onions back in. Simmer 20 minutes, covered if it's thick enough and partially uncovered if it's too thin.

If you're making it ahead of time, feel free to fridge it anytime after you add the mushrooms & onions. If this is the case, it is also easy to remove the bones and separate the chicken into bite sized pieces before you reheat everything. That is what I did.

I served it on smushed boiled baby gold potatoes, but any sort of potatoes (mashed, roasted, etc) pasta or starch would do. Leftovers will be fabulous.

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