Coq au Vin
1/2 lb button mushrooms, halved
2 Tbsp Tomato paste
3 cups Burgundy wine
2 sprigs thyme, rosemary and oregano tied with twine
2 cups Beef Stock
3 Tbsp Butter
4 Tbsp Flour
½ lb Bacon, chunky cut
1 whole chicken, 8-cut or 4 legs and 4 thighs
1Tbsp Salt
1Tbsp Pepper
15 each Pearl Onions, peeled
15 each Peanut Potatoes
4 cloves garlic, smashed
Preheat oven to 375 degrees.
1) Pat dry your chicken. Do not wash it. Washing it just splashes salmonella all over your countertops. (I cannot stress this enough. Anything you’d be washing off would be killed while cooking. Washing your chicken makes you more likely to get sick)
2) Salt and pepper the chicken pieces. Place a dutch oven on the stove with high heat and 2 Tbsp oil.
3) Brown your chicken pieces on both sides. Don’t place more than 4 pieces in at a time. You want to brown your chicken not steam it.
4) Place browned chicken aside. Add Onions, potatoes, mushrooms and garlic in Dutch oven and sauté veggies until browned. Once browned remove from Dutch oven. Do not scrape the bottom. We want that tasty fond.
5) While on low heat, add tomato paste. Lightly cook your tomato paste until it begins to darken. You’re bringing out the natural sugars in the tomato this way. Add butter and flour and mix till smooth. Slowly add your beef stock and wine while stirring and gently scraping the bottom. All that tasty fond is now part of your braising liquid. Bring this liquid to a light boil.
6) Leave your liquid in your Dutch oven. Add your vegetables first, then add your chicken skin side up. Place a lid on your Coq au Vin and place it in the oven for about 45-50 minutes.
