Sunday, November 20, 2005
Coq au Vin
Coq au vin sounds quite exotic and complicated, but it's really not hard at all. I learned how to make it from Gabriel Claycamp at Culinary Communion and it quickly became a household favorite.
Ingredients:
8 chicken thighs
1 T. tomato paste
1/2 bottle red wine
1/4 lb. onions, small dice
1/8 lb. celery, small dice
1/8 lb. carrots, small dice
1/4 c. flour
1/2 lb. mushrooms, quartered
1/2 T. rosemary, chopped
1/2 T. lavender
7 cloves garlic, minced
Step-by-step:
1. Pat chicken dry. Season with kosher salt and pepper, then dredge in flour. Preheat oven to 300 degrees F.
2. Heat some olive oil in a large stainless-steel or hard-anodized saute pan on medium-high and brown chicken. Chicken does not need to be cooked through--just browned on the outside. Remove to a plate.
3. Add onion, celery, carrots, garlic to hot pan and caramelize. Add tomato paste and saute until rusty brown. Geglaze the pan with the wine, scraping any brown bits loose from the bottom of the pan. Add rosemary and lavender.
4. Bring mixture to a boil and add chicken. Liquid should come one-third up the chicken--if it's too low, add more wine. Cover pan and cook in the oven for one hour, until chicken is tender, adding mushrooms in the last 15 minutes.
5. Remove chicken and mushrooms to a platter. Strain sauce and return to pan. Adjust seasoning in sauce, then reduce over high until slightly thickened. Serve the sauce with the mushrooms.
Labels: main courses
