We recently invited a wine critic and his date, a chef, for dinner. We found a great recipe for Coq Au Vin (Chicken in red wine sauce) in the December 2006 edition of Cook's Illustrated. This was the first time we attempted Coq Au Vin, so we decided to go for the gusto and try risotto, as well. We knew that Domino's is less than two miles away, in case it didn't work out!
Cooking notes: Traditionally, from start to finish, Coq Au Vin can take up to three hours to prepare. This recipe cuts that time by more than half, even for us. The recipe is also great over rice, egg noodles or mashed potatoes. To really add something to the risotto, try Swanson's Chicken Broth with Garlic. Try it out and let us know what you think.
Drinking notes: We used a Cardinal Point Vineyard and Winery 2005 Cabernet Franc for the recipe.
Started with Rebec Vineyards 2004 Pinot Noir (not your typical Pinot; the grapes were grown in Botetourt County), which we consumed while preparing.
Enjoyed Valhalla Gotterdammerung with the meal, finished with icewine from Gray Ghost and King Family (we did have company!) The Gray Ghost was Adieu, a Late Harvest Vidal Blanc, and the King Family was Loreley, a Late Harvest Viognier.
Bon Apetit!
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Ingredients
1 bottle meduim-bodied red wine (do not used a full-bodied, heavily oaked wine)
2 cups low-sodium chicken broth
10 springs fresh parlsey plus 2 tablespoons minced fresh parsely leaves
2 sprigs of fresh thyme
1 bay leaf
4 ounces bacon, preferably thick-cut, cut crosswise into 1/4 inch pieces
2 1/2 lbs. boneless skinless chicken thighs, trimmed of excess fat and cut in half cross wise
Table salt and ground pepper
5 tablespoons unsalted butter
24 frozen pearl onions, thawed, drained and patted dry (about 1 cup) (do not used canned pearl onions)
8 ounces of cremini mushroms, wiped clean, stems trimmed, halved if small quartered if larger
2 two medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon tomato paste
2 tablespoons all-purpose flour |
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Cooking Instructions
Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay leaf to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
Meanwhile, cook bacon in large Dutch oven (we just used a skillet) over medium heat until browned, 7-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate. Reserve 2 tablespoons fat in small bowl. Discard remaining fat. Lightly season chicken wtih salt and pepper.
Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking. Add half of chicken in single lavyer and cook until lightly browned, about 2 miuntes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.
Melt 3 tablespoons butter in now-empty Dutch over over medium-high heat. When foaming subsides, add pearl onions and mushroom, cook stirring occasiionally, unitl lightly browned, 5-8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook stirring frequently, until well combined, about 1 minute.
Add reduced wine mixture, scraping bottom of pot with wooden spoon to lossen browned bits, add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boil. Reduce heat to medium-low, cover pot,and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
Using slotted spoon, transfer chicken to large bowl; tent chicken with foil to keep warm. Increase heat to medium high and simmer sauce until thick and glossy and measures about 3 1/4 cups, about five minutes. Off heat, stir in remaining, 2 tablespoons butter and reserved 1 tablespoon wine, season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately over your choice of mashed potatoes, egg noodles or rice.
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