![]() Season with salt and pepper and set aside. Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and sauté until soft. Heat 1 tablespoon oil in another sauté pan and cook the bacon until it's just golden brown do not let it become crisp. Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife. In a medium ovenproof sauté pan, heat 1 tablespoon oil until lightly smoking, add the onions, and sauté until lightly brown. Garnishes: Preheat the oven to 350 degrees. Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary. When ready to serve, return the chicken to the sauce and bring to a low simmer. Whisk in the softened butter and season to taste with salt and pepper. Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon). While the pan is still hot, dust the chicken pieces with flour on both sides and sear them in batches, until well browned on each side. Cook until well browned and then remove to a plate and set aside, leaving behind the rendered fat. Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm. Heat a heavy bottomed dutch oven or coq au vin pot over medium heat and add the bacon. Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes. Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer. Meanwhile, put the reserved marinade in a saucepan and reduce by half. Add the vegetables to the chicken pieces. Heat the remaining oil in the sauté pan, add the vegetables, and sauté over medium heat until they start to brown, about 15 minutes. Transfer the chicken to a large saucepan or casserole. Add the chicken, skin side down, in batches to avoid overcrowding, and brown on all sides. Heat 1 tablespoon vegetable oil in a large sauté pan over high heat until lightly smoking. Allow the vegetables to drain and dry off. Pat the chicken dry and season with salt and pepper. ![]() Strain the vegetables and chicken from the wine, and separate them into two bowls. Marinate in the refrigerator for 48 hours, turning the chicken occasionally. Put the chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine. 1 tablespoon whole black peppercorns, tied in cheeseclothĥ cups veal demi-glace (concentrate available from Whole Foods Market and Williams-Sonoma organic chicken stock can be substituted)Ģ4 to 30 pearl onions, peeled (about 8 ounces)Ħ ounces slab bacon, cut into 1/2-inch cubesĤ ounces shiitake mushrooms, cut into 1/2-inch-wide slices
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