Coq au Vin
at least 1 cup butter Olive oil 5 medium onions (or Pearl
Onions) 3 cups mushrooms (we used Crimini and [censored]) 2
cloves garlic 10 strips bacon 1 small can tomato paste 1
cup beef stock 4-5 pounds chicken, in pieces, but still on
the bone, skin on 3 cups merlot (you can use whatever wine
you like, red or white, but we have used merlot, you?re
reducing [read strengthening the taste of] the wine ? so
don?t use garbage wine) 1 shot cognac Thyme Bay leaves
Flour Salt and pepper
The Onions Cut onions into quarters, saving the tops and
skins. Heat large skillet, with 1 tablespoon butter and 1
tablespoon olive oil (when melted the butter/olive oil
combination should coat the inside of the pan). Add the
onions and saut? until onions are brown (lightly
caramelized). Add the cup of beef stock, 2 teaspoons thyme
and 2 bay leaves. Simmer for approximately 40 minutes.
Strain onions from stock, saving both.
The Mushrooms De-stem 3 cups mushrooms (save the stems)
and cut into 1 inch pieces. Crush and dice 2 cloves garlic
(save leftover skins as well). Heat large skillet, with 1
tablespoon butter and 1 tablespoon olive oil (when melted
the butter/olive oil combination should coat the inside of
the pan). Saut? mushrooms and garlic for approximately 20
minutes, until tender. Remove to from heat and set aside
in a bowl.
The Stock In a sauce pan, combine stock from onions (above),
saved pieces from the mushrooms (stems), onion and garlic
leftovers (tops, peels, skins), 1 cup water, and 2 crushed
garlic cloves. Simmer for about an hour. Strain liquid and
discard any remaining large vegetable pieces.
The Chicken Cut strips of bacon into quarter inch pieces.
Heat large skillet, with 1 tablespoon butter and 1
tablespoon olive oil (when melted the butter/olive oil
combination should coat the inside of the pan). Add the
bacon and saut? until light brown (if bacon becomes crisp
you?ll have ?crunchy? bits in your sauce). Remove the bacon
to bowl, but save their drippings in pan. Add 1/3 stick of
butter and bring bacon grease and butter to boiling. Very
carefully add chicken. Brown on both sides, covering pot for
each side, for around 15 minutes. If your stove has an open
flame be very, very careful doing this and keep baking
powder on hand in case the pan catches fire.
Putting it All Together, Part 1 Flambe with the chicken with
cognac. Add the merlot, the small can of tomato paste, and
the stock made previously. Simmer covered for approximately
45 minutes. Remove chicken from skillet; de-bone the chicken
; add bones to liquid still in the skillet and simmer for
approximately 40 minutes. Remove the bones and discard.
Strain the stock into a saucepan and skim off the excess
fat; Reduce by simmering until thicker.
Putting it All Together, Part 2: making the rue In a
separate saucepan create a rue by melting 6 tablespoons of
butter. Add 6 tablespoons of flour, stirring all the time.
Add stock bit by bit to rue until paste forms; add rue to
stock above in small portions until desired thickness it
acquired. Note: This step must be done carefully otherwise
the sauce will become lumpy. Note2: Rue thickens when it
nears a boil (this occurs when the flour ?puffs?). The
general rule is to combine cold and hot to avoid lumps (if
rue is hot add cold stock). But ? if you?re very careful you
can add hot stock to a hot rue and get away with
it.
Final Preparation If you are going to serve immediately,
combine mushrooms, onions, chicken, and sauce in a large
serving bowl and serve immediately. If you are going to
prepare in a crock-pot, combine all ingredients in the crock-
pot and set to low. If preparing a day ahead, combine all
above in a container, keep in the refrigerator overnight,
and heat the following day in a crock pot set to low. Re-
heating by this method takes about 7 hours.
Coq au Vin is a very traditional French meal. It is best
served with small potatoes or over rice. This recipe takes a
long time to make and you need to have patience. It is a
modification of Julia Child?s recipe for coq au
iu. Particularly, this recipe does work well in a crock-pot,
so it can be made a day in advance and left to simmer
for hours.
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