Coq au Vin
appeared in The Sunday Oregonian, Taste Makers, November, 2002
adapted from Barbara Dawson, In Good Taste
This recipe is recommended for the intermediate cook.
Dawson's rendition of Coq Au Vin, the classic French dish in which chicken is braised with onions, herbs, smoky bacon, and red wine is a great winter dish and pure comfort food. She adapted this recipe from one used by Robert Carrier, a well-known English cookbook author and TV personality.
"Growing up in South Africa, we didn't have Julia Childs," says Dawson. "Carrier was my cooking idol."
If you're wondering what wine to use for this dish, Dawson's husband suggests a local Willamette Valley Pinot Noir from Hatcher Wine Works: A to Z Pinot Noir 2001. Okay, I know what you're thinking: It's hard to pour wine from an $18.95 bottle into a stew, but you'll discover it makes a difference with every bite. Since the recipe calls for 2 cups, perhaps a taste test or two is in order while the stew simmers. Also, make sure to have a bottle on hand to enjoy with your meal. (A reminder: As with most stews, if there's time, make it a day ahead to let the flavors develop.) Bon appétit!
In Good Taste is located at 231 Northwest 11 Avenue; 503-248-2015 or 503-248-2017 (school), or visit the Web site www.ingoodtastestore.com
Serves 4
1 chicken (3 to 3 1/2 pounds), trimmed of fat and cut into 8 serving pieces
2 tablespoons unsalted butter, divided
2 bacon slices, diced
4 tablespoons brandy
2 cups red wine, such as Raptor Ridge Meredith Mitchell Vineyard Pinot Noir 2000, Willamette Valley
1 bay leaf
2 whole cloves
1 pinch dried thyme, crushed
12 small pearl onions, peeled, or 1 large onion, chopped
Salt and freshly ground pepper
12 small button mushrooms, left whole or sliced into thirds
4 tablespoons finely chopped parsley
1 tablespoon all-purpose flour
In a large skillet or large Dutch oven, melt 1 tablespoon butter and the olive oil over medium heat. Add the chicken in a single layer and fry until lightly browned, 7 to 10 minutes. Transfer the chicken to a platter. Pour off the drippings, reserving 1 tablespoon in the skillet.
In the same skillet, add the bacon and sauté over medium heat, stirring frequently, until lightly brown. Return the chicken to the pan.
Heat the brandy, ignite it and pour it over the chicken. Carefully add the red wine, bay leaf, cloves, thyme, onions, and salt and pepper and bring the mixture to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes. Add the mushrooms and parsley and cook for another 10 minutes or until the chicken is fork-tender.
With a slotted spoon, remove the chicken to a warm platter. Discard the bay leaf and cloves. Meanwhile, in a small bowl, blend together the flour and the remaining 1 tablespoon butter to form a beurre manie or paste. Add the paste to the cooking liquid, stirring until thickened. Taste and adjust the seasonings with salt and pepper. To serve, pour the sauce over the chicken.