A quintessential French dish, coq au vin cooks chicken low and slow in a bath of red wine, bacon and mushrooms for a rich and hearty braise. Michel Richard uses beet juice to add a tangy sweetness, complementing the red wine. This dish is best served in cold months with a large glass of Cabernet Sauvignon on the side, of course.
Coq au Vin
Recipe adapted from Michel Richard
Yield: 4 servings
Prep Time: 30 minutes, plus overnight marinating
Cook Time: 50 minutes
Total Time: 1 hour and 20 minutes, plus overnight marinating
4 skinless chicken legs, with thighs attached
4 thyme sprigs or 1 tablespoon crumbled dried thyme
4 garlic cloves, peeled and crushed
1½ cups Cabernet Sauvignon (or other dry red wine)
6 ounces beet juice
½ tablespoon unsalted butter
2 slices bacon, halved lengthwise and cut crosswise into ¼-inch pieces
16 pearl onions, peeled
2 medium carrots, peeled and thinly sliced
1 tablespoon all-purpose flour
1 cup chicken stock
1 tablespoon tomato paste
16 medium-large button mushrooms (10 to 12 ounces), trimmed
Salt and freshly ground black pepper
1. Marinate the chicken: Place the chicken in a single layer in a large, nonreactive dish. Add the thyme, garlic, wine and beet juice. Cover and refrigerate overnight, turning the chicken over several timess.
2. Preheat oven to 300°. Melt the butter in a large ovenproof pot over medium heat. Add the bacon and cook until browned. Add the onions and carrots and cook until golden. Add the ﬂour and cook over medium-low heat, stirring, for 3 minutes. Add in the chicken stock and tomato paste and stir, scraping up any browned bits on the bottom of the pan. Add the marinade and bring to a boil. Add the chicken, cover the pot and transfer to the oven. Cook for 30 minutes, turning the chicken over and stirring after 15 minutes, until the chicken is very tender and cooked through.
3. Transfer the chicken to a plate. Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by half (about 20 minutes). Discard the thyme and season with salt and pepper.
4. Remove the vegetables with a slotted spoon and arrange on four plates. Return the chicken to the sauce and rewarm, then divide among the plates. Spoon the remaining sauce over the chicken and serve immediately.
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