Recipe: Coq Au Vin
Serves 2 | Prep Time 45 minutes | Cooking Time 2 hours
- 2 whole chicken legs
- 1 cup mirepoix (carrots, onion, celery)
- 1 cup button mushrooms
- 1 small potato
- 1 small carrot
- other root vegetables as desired
- 1 clove garlic
- 1 strip bacon
- 1 cup of strong red wine
- 1 cup chicken stock
- 2 tbsp flour
- salt to taste
- 1 bay leaf
- 1 tbsp oil
- 2 tbsp butter (optional)
Preheat your oven to 250F
Cutting Board Prep
- Dice your bacon into small pieces
- Peel the carrot
- Dice very small
- Dice the onion and the celery stalk very small.
- Mince the garlic very small
- Measure 1 cup of the cut vegetables, save the rest for another use (stock comes to mind.)
- Peel the root vegetables of your choice and cut according to their size: if you have a small potato cut in half, if it is a big one dice into 1 to 2 inch cubes
- Slice the mushrooms in half
On the stove top
- Pour the oil into an oven proof pot large enough to fit the two chicken legs. Make sure the pot you use has a tight fitting lid as this will be necessary when it goes into the oven.
- Brown your chicken legs in the same pot on all sides. Set aside.
- Add the bacon and render the fat. Set the aside in the bowl with the chicken legs.
- In the rendered fat sweat the mirepoix.
- Add the minced garlic and cook very quickly so it does not burn.
- Put in the 2 tbsp flour and mix with the cooked mirepoix.
- Pour the wine into the pot and stir well to deglaze the browned bits left over by the previous processes.
- Return the bacon and the chicken to the pot. Make sure the chicken is skin side up.
- Add the cut and peeled root vegetables.
- Add enough chicken stock so the liquid comes up to about half of the chicken leg. The amount will depend on the size and shape of your pot. The important thing here is that it does not cover the chicken completely.
- Place in the oven for 1 hour and a half or more until the chicken leg is very soft.
- If using a chicken breast as well as a chicken leg add it half way through cooking. It will dry if you cook it too long.
- Brown the mushrooms in a skillet with oil or butter
- If the sauce has not thickened remove the chicken and the root vegetables from the pot and reduce over medium heat uncovered.
- Serve the chicken on individual plates and put some root vegetables.
- Spoon with the sauce
You will need a pot of the appropriate size, to contain your chicken and the liquid without too much space left over.
This pot also needs to have a tight fitting lid.