Coq Au Vin (cooked with wine) is basically the French version of meat-and-potatoes cooking. Our recipe tells you how to grill the veggies, make the wine sauce and roux, and put them all together for a wonderful flavor that looks great on any plate. It's just like Mom used to make -- if Mom ate snails and spoke with an accent!
1 Large free-range chicken
8 OZ Pearl onions
1/2 LB Hardwood-smoked bacon
1/2 White onion, diced
3 Shallots, diced
3 CLOVES Garlic, minced
4 Large carrots, sliced thin
1 Ground chipotle chile
1-1/2 TSP Kosher salt
1 TSP Fresh-ground black pepper
1/2 C Cognac
1/4 C Italian parsley, chopped fine
1 Bay leaf
1 TSP Herbs de Provence
3-1/2 C Pinot Noir wine
6 TBL Sweet butter
1-1/2 TSP Dark brown sugar
1/2 C Chicken broth
1 LB Small Italian brown mushrooms
2 TBL All-purpose flour
2 Roasted poblano chiles, peeled, seeded and diced
1/2 BUNCH Italian parsley, chopped fine
1. Cut the chicken into legs, thighs, wings, and breasts; then cut the breasts in half, rendering 10 pieces of chicken. Save the giblets.
2. Grill the chicken over medium-high heat until browned, but not cooked all the way through.
3. Meanwhile, drop the pearl onions in boiling water for 1 minute. Remove from water; when cool, remove peel and set aside.
4. In a large Dutch oven, fry the bacon until crisp. Set aside, allow to cool, then crumble. Remove all but 3TBL of drippings.
5. Sauté the giblets, diced white onion, shallots, garlic, 1/2 of the carrots, chipotle powder, salt, and pepper over medium heat until onions are soft and browned, about 8 minutes.
6. Spoon off any excess fat. Add grilled chicken and gently pour the cognac, taking care to coat all pieces of chicken. Carefully light the cognac with a match.
7. Allow flames to die down. Add parsley, cloves, bay leaf, herbs de Provence, and wine. Bring to a boil then cover, reduce heat, and simmer until chicken is fully cooked. While chicken is simmering, put 2TBL of butter in a sauté pan. Add the pearl onions, remaining carrots, brown sugar, and chicken broth. Simmer until onions and carrots are tender, chicken broth has mostly evaporated, and vegetables are glazed -- about twenty minutes.
8. In a separate pan, sauté mushrooms in 2TBL of butter until brown.
9. When chicken is fully cooked, remove it, but not giblets, from the sauce. Set aside and cover with foil to keep warm.
10. Pour sauce through a strainer, discard solids, and set sauce aside.
11. In the Dutch oven fry the flour in 2TBL of butter until medium brown (called roux), whisking constantly. Degrease the wine sauce and slowly add to the Dutch oven while whisking. If sauce needs thickening, simmer until reduced.
12. Add the bacon, glazed vegetables, roasted poblanos, and mushrooms to the sauce; stir well, then add grilled chicken. Allow to simmer for 5 more minutes for flavors to blend.
13. Taste sauce and adjust seasoning. Garnish with parsley.