Coq Au Vin

Name: Coq Au Vin
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4 serving(s)
Ingredients: 3 lbs whole chickens; 1 tablespoon all-purpose flour, plus more for dusting; fine sea salt & freshly ground black pepper; 1/4 cup canola oil; 1 slice smoked bacon, cut into 1-inch pieces (optional); 1/2 cup celery, finely chopped; 1/2 cup carrot, finely chopped; 1/2 cup onion, finely chopped; 2 garlic cloves, sliced thin; 3 ounces mushrooms, trimmed and chopped; 1 (750 ml) bottle red wine; 1 tablespoon tomato paste; 1/2 cup brandy; 1 sprig fresh thyme; 1 sprig fresh flat-leaf parsley; 1 bay leaf

Submitted by LucyS-D

"This recipe comes from chef Eric Ripert of Le Bernadin in NYC, as seen on Martha Stewart's show. It is a homestyle meal, but impressive enough for dinner guests. Serve with fresh egg noodles."

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Ready In:: 5hrs 20mins
Ingredients:: 16
Serves:: 4

ingredients

3 lbs whole chickens
1 tablespoon all-purpose flour, plus more for dusting
fine sea salt & freshly ground black pepper
¹⁄₄ cup canola oil
1 slice smoked bacon, cut into 1-inch pieces (optional)
¹⁄₂ cup celery, finely chopped
¹⁄₂ cup carrot, finely chopped
¹⁄₂ cup onion, finely chopped
2 garlic cloves, sliced thin
3 ounces mushrooms, trimmed and chopped
1 (750 ml) bottle red wine
1 tablespoon tomato paste
¹⁄₂ cup brandy
1 sprig fresh thyme
1 sprig fresh flat-leaf parsley
1 bay leaf

directions

Rinse chicken under cold water, removing giblets and neck, set aside.
Cut up chicken: place chicken, breast side down, on a cutting board; using kitchen shears, cut along each side of back bone and remove back and ribs.
Spread chicken open and cut through center of breastbone to separate into halves.
Turn each half over, remove wings at joint attached to breast; separate leg and thigh from breast and cut apart.
Place legs and breasts into the refrigerator.
Place back, wings, and neck, if included, into a large saucepan with 4 cups of water; bring to a boil, over high heat.
Reduce heat and simmer 2 hours, skimming any impurities that rise to the top.
Strain stock, discarding any solids.
Remove chicken pieces from the refrigerator and season with salt and pepper; dredge lightly in flour.
In a large Dutch oven or saucepan, heat oil over medium heat; brown chicken pieces, in batches, on all sides; set aside.
Drain all but 1 tablespoon of oil from the pot; add bacon, if using, and cook until fat is rendered and bacon is crisp.
Add celery, carrot, onion, garlic, and mushrooms; cook until onions begin to caramelize, stirring occasionally, about 5 to 7 minutes.
Meanwhile, heat wine in a separate medium saucepan until boiling; let reduce 4 minutes.
Add 1 tablespoon flour and tomato paste to vegetable mixture, stir; add brandy to de-glaze pan.
Return chicken pieces to pot, add in wine, 1 cup chicken stock (reserve remaining stock for another use), thyme, parsley, and bay leaf.
Bring to a boil, reduce heat to low and simmer until chicken is tender and falling off the bone, about 2 hours.
Remove chicken from pot and set aside; remove bacon, discard.
Bring liquid in pot to a boil, then reduce liquid to a simmer, and reduce by half.
Return chicken to pot, taste and season with salt and pepper; serve with egg noodles.

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Reviews

We enjoyed this recipe for our dinner tonight. I love recipes that cook for a long period of time. It's hands-free once the prep work is over and it makes the house smell wonderful (worth it even if it was about 90 degrees today!). I wasn't sure about putting so much brandy into the recipe, but found that it just served to enhance the flavors. Made for Culinary Quest 2 - Quebec Cananda

LifeIsGood

RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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