Coq au vin
- 1 package Brioche Gourmet Pre-Sliced Brioche Baguettes, sliced crosswise
- 2 bottles (750 mL each) of red wine such as Pinot Noir or Shiraz
- 2 garlic cloves, minced
- 3 sprigs fresh thyme
- 1 bay leaf
- 3 each bone-in skin-on chicken breasts, thighs, legs and wings, wing tips removed (about 6 1/2 pounds)
- 8 slices thick-cut bacon, chopped
- ¾ cup pearl onions
- 1 cup each quartered small white mushrooms, coarsely chopped carrots and coarsely chopped celery
- 2 tablespoons tomato paste
- 2 cups unsalted chicken stock
- 1/4 cup plus 2 tablespoons brandy
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
DIRECTIONS
STEP 1
In large bowl whisk wine and garlic. Add thyme sprigs, bay leaf and chicken, ensuring chicken is submerged; cover and refrigerate at least 6 hours or up to overnight.
STEP 2
Preheat oven to 325°. Remove chicken from wine mixture; pat dry. Strain wine mixture into separate large bowl; discard solids. Discard 4 cups wine liquid, reserving the remaining wine liquid.
STEP 3
Heat 5 1/2-quart oven-safe Dutch oven over medium-high heat until hot. Add bacon; cook 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate; reserve 1/4 cup plus 2 tablespoons bacon drippings.
STEP 4
In same Dutch oven, add 2 tablespoons reserved drippings and onions: cook over medium-high heat 3 minutes or until browned, stirring occasionally. Add mushrooms; reduce heat to medium and cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. Transfer onion mixture to plate with bacon; keep warm.
STEP 5
In same Dutch oven, heat remaining 1/4 cup reserved drippings over medium-high heat. In 3 batches, add chicken, skin side down; sear each side 3 minutes or until browned. Transfer chicken to rimmed baking pan; reduce heat to medium. Add carrots and celery; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in stock, scraping browned bits from bottom of Dutch oven with wooden spoon. Add brandy, salt, pepper and reserved wine liquid; heat to a boil and remove from heat. Add seared chicken; cover with oven-safe lid and roast 1 1/2 hours or until internal temperature of chicken reaches 165°.
STEP 6
Transfer chicken to separate rimmed baking pan; stir butter and bacon mixture into Dutch oven. Makes about 12 pieces chicken and 8 cups vegetable mixture.
STEP 7
Serve chicken with vegetable mixture garnished with parsley, if desired, along with baguette slices.
Enjoy your meal !
