Chef Tom Fraker
Coq Au Vin
Category
Entree
Servings
8 servings
Prep Time
24 hours
Cook Time
1 hour 5 minutes
Author:
Chef Tom Fraker
This is a good hearty meal for a cold Hanukkah or Christmas night.
Ingredients
-
4 Chicken Thighs, rinsed and patted dry
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4 Chicken Legs, rinsed and patted dry
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1 bottle Cabernet Sauvignon
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1/2 teaspoon Melissa's Spice Grinders, use Garlic and Herb Sea Salt
-
1/2 teaspoon Melissa's Spice Grinders, use Rainbow Peppercorn
-
3 tablespoons Extra Virgin Olive Oil
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8 ounces Cured Salt Pork, cubed
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1 Perfect Sweet Onion, diced small
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8 cloves Peeled Garlic, minced
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10 Pearl Onions (use White Pearl Onions), peeled (see notes below)
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2½ ounce packages Dried Porcini Mushrooms, reconstituted
-
1 package Sweet Baby Carrots, halved
-
3 tablespoons All-Purpose Flour
-
1 tablespoon Tomato Paste
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2 tablespoons Brandy
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3 Bay Leaves
-
5 sprigs Thyme
Directions
Place chicken pieces in a bowl and cover with the red wine. Cover the bowl and refrigerate the chicken overnight.
Preheat the oven to 325ºF.
In a Dutch oven, heat the olive oil and cook the salt pork until crispy, about 25 minutes. Keep an eye on this, as you may need to add olive oil as it cooks. Remove and discard the salt pork. Remove the chicken from the wine and pat it dry. Do not throw away the wine.
Season the chicken on all sides with the grinders. Sear the chicken in the hot oil and transfer to a plate. Add the onion to the pot and cook it until translucent. Add the garlic and cook for 30 seconds. Next add the pearl onions, mushrooms and carrots and cook for 5 minutes. Add the flour all at once and stir in the tomato paste. Cook for 3 minutes and add the brandy.
Return the chicken to the pot, add the herbs and bay leaves and pour in the red wine. Bring to a boil, cover and place it in the oven. Cook for 1 hour or until the chicken reaches an internal temperature of 165ºF.
Remove from the oven, discard the herbs and bay leaves and serve.
Recipe Note
Chef's tip: Peeling Pearl Onions
- Bring a pot of water to boil.
- Fill a medium bowl with an ice bath.
- Meanwhile, trim the root end of pearls, leaving enough root to keep onion layers in tact.
- Drop trimmed pearls into boiling water for 2-3 minutes until skins blister. Immediately shock blistered pearls into iced cold water, then drain and slip off skins.
- Pat dry and continue with recipe instructions.
Filed in:
Assorted Pearl Onions,
Bay Leaves,
Coq Au Vin,
Dried Porcini Mushrooms,
Entree,
Garlic,
Melissa's Spice Grinders,
Pearl Onions,
Peeled Garlic,
Perfect Sweet Onions,
Sweet Baby Carrots,
Thyme
