Yield: 8 servings
Amt – Ingredient
2 tbsp. vegetable oil
8 chicken leg quarters to taste salt and freshly ground pepper
2 lbs. small button mushrooms, cleaned and trimmed
1 lb. gold pearl onions, peeled
1/2 lb. slab bacon, cut into lardons
1 herb bouquet (8 sprigs thyme,
2 sprigs sage, 1 sprig rosemary, 1 fresh bay leaf, tied with kitchen string)
1 bottle cabernet sauvignon wine (750 ml)
1/ 2 bottle ruby port wine (375 ml)
4 tbsp.unsalted butter
2 heads garlic, quartered
4 tbsp. all-purpose flour
2 cups unsalted chicken stock or canned chicken broth
2 cups unsalted veal stock
• The day before, in a heavy-bottomed casserole, heat the vegetable oil over medium-high heat.
• Season the chicken legs with salt and pepper, add to the pan, and sear until golden brown on both sides (about 5 minutes).
• Transfer the chicken legs to a non-reactive dish (like Pyrex) that is large enough to hold the legs in one layer.
• Add the mushrooms, onions, bacon and herb bouquet over the chicken.
• In a large saucepan, combine the two wines and bring just to the boil.
• Standing away from the pan, set the wines aflame. When the flames have died out, pour the wines over the chicken and vegetables while still hot.
• Let cool to room temperature, cover, and refrigerate overnight.
• The next day, center a rack in the oven and preheat the oven to 300º F.
• Line two baking sheets with paper towels.
• Remove the chicken legs, vegetables and herb bouquet from the marinade. Put the chicken legs on one of the prepared baking sheets and put the vegetables and herb bouquet on the second prepared baking sheet, to allow them to dry.
• Transfer the marinade to a medium saucepan; bring to a boil over high heat and cook until the liquid has reduced by 60% to 75%, regularly skimming off the foam and any solids that rise to the surface.
• Set aside until needed.
• While the wine is reducing, melt the butter in a wide, shallow, heavy-bottomed casserole with a cover over medium-high heat.
• Add the garlic, the reserved mushrooms, onions, bacon and herb bouquet and cook, stirring, until the vegetables are golden brown (6 to 8 minutes).
• Sprinkle the flour over and stir to combine.
• Slowly pour in the reduced wines and gently whisk to ensure a smooth sauce.
• Add the chicken legs and chicken and veal stocks and bring to a boil; season to taste with salt and pepper.
• Cover the casserole but position the lid slightly askew and bake for 45 to 60 minutes, until the legs are fork-tender. (Note: The chicken legs may be prepared at least one day in advance, and then covered and refrigerated. Just before serving, reheat in a 275º to 300º oven for 30 minutes.)
For the garnish and to serve:
kosher or sea salt
1/2 lb. – your favorite pasta, al ceppo, garganelli, strozzapretti, etc.
1/4 cup – chicken stock or canned chicken broth
4 tbsp. – unsalted butter
• Bring a large pot of water to a boil. Add enough salt so that the water tastes like the ocean. Add the pasta to the water and cook until al dente (about 5 minutes).
• Meanwhile, heat the chicken stock in a medium skillet over medium heat until hot. Whisk in the butter and cook until the mixture has thickened.
• When the pasta is al dente, drain the pasta well in a colander and add to the chicken stock/butter mixture. Toss the pasta until it is well-coated; season to taste with salt and pepper. Turn the heat low and keep warm until needed.
• Divide the coq au vin and vegetables among 8 warm, large dinner plates or large shallow bowls.
• Spoon a few tablespoons of the braising liquid over the coq au vin and arrange the pasta around.
Submitted by Zach Bell, Executive Chef; Addison Reserve Country Club, Delray Beach, Fla.