Coq au Vin

Adapted loosely from this recipe byIna Garten

~from Savoring Time in the Kitchen

Serves 4

2 tablespoons good olive oil

6 ounces good, thick bacon, cut into 1" pieces

8 chicken legs

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut into 1-inch pieces

3 stalks celery, cut into 1-inch pieces

1 yellow onion, sliced into 1-inch pieces

1 teaspoon chopped garlic

1/2 cup Cognac or good brandy

1 bottle (375 ml) good dry red wine such as Burgundy

2 cups good chicken stock

10 fresh thyme sprigs

2 tablespoons unsalted butter

1/4 cup all-purpose flour (I used Wondra)

1/2 pound frozen small whole onions

1 pound baby portabella mushrooms, stems removed and cut into fourths

Additional items:

-Chopped parsley for garnish.

-Your favorite mashed potato recipe to serve 4. Fennel mashed potatoes or garlic mashed potatoes would be good choices.

Preheat the oven to 325 degrees F.

Heat the olive oil in a large Dutch oven (I used a large Le Creuset roasting pan). Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 6-7 minutes, turning to brown evenly. Remove the chicken to the a platter and continue to brown until all the chicken is done. Set aside.

Add the carrots, celery, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 1 more minute. Add the Cognac and put the chicken and any juices that collected on the platter into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for about an hour. over the pot with a tight fitting lid and place in the oven for about 40 minutes. .

Remove the pot from the oven and remove the chicken legs to a baking sheet.  Allow to cool slightly and pat dry with paper toweling.

Strain the sauce, pressing through some of the solids and return to the pan. Add 4 tablespoons of water to the flour mixing to make a paste and stir into the stew. Place the pan over medium-high heat and simmer until reduced to a syrupy consistency adding a little more red wine, if necessary.

In a medium saute pan, add the 2 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add the sauteed mushrooms, frozen baby onions and reserved bacon to the reduced sauce and simmer for 10 minutes. Season to taste, cover and hold until the chicken and mashed potatoes are ready.

Increase the oven temperature to 375F. Place the chicken legs back into the oven and roasted until the skin becomes crisped - about 10-15 minutes. 

To assemble, place a large scoop of mashed potatoes on the center of a plate. Top with the reduced wine sauce with mushrooms, bacon and pearl onions. Place two chicken legs on top and sprinkle with chopped parsley. Pass additional sauce at the table.