Ah yes, classic coq au vin. It’s actually not a difficult dish, especially if you buy your chicken already cut up. It may take a little time to cook, but isn’t that how good, honest home cooking should be? Open up a bottle of wine and enjoy the leisurely pace while the flavors slowly build. — Will Budiaman
- One 3- to 4-pound large chicken, cut into 10 pieces*
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 ounces bacon, cut into ¼-inch pieces
- 1 large onion, halved and sliced
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 12 pearl onions
- 2 tablespoons brandy
- 4 tablespoons all-purpose flour
- 3 sprigs thyme
- 12 small mushrooms
- 2 cups chicken stock
- One 750-milliliter bottle red wine
- 3 bay leaves
Preheat the oven to 350 degrees.
Place a large pot or a Dutch oven over medium-high heat. Season the chicken with salt and pepper, to taste. When the pot is hot, add the butter and olive oil. Place the chicken pieces in the pot, skin side down so that they fit snugly yet have room to color.
Turn them after 2 minutes then cook for 2 more minutes. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce heat to medium, add the onion, carrot, and celery and cook for 2 minutes.
Bring a large pot of water to boil over high heat. Blanch the pearl onions for 1 minute, then drain in a colander. When cool enough to handle, peel. Set aside.
Next, deglaze the other pot with the brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
Place the pearl onions, thyme, and mushrooms in the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
Add the red wine and the bay leaves. Cover the pot and place in the oven until the chicken is cooked through and quite tender, 1 ½ hours.