COQ AU VIN
PG tested
Chef patron Gaetano Ascione of Jean Louis prefers using a full-bodied Burgundy red wine as it gives the chicken the lovely purple hue and leaves behind a flavorful essence after it evaporates.
He also favors using slab bacon, cipollini over pearl onion and a good amount of cremini mushrooms.
4 chicken thighs, with bone
4 chicken drumsticks 2 cups full-bodied red wine, divided
3 bay leaves, fresh or dried
1 sprig thyme 3 tablespoons extra-virgin olive oil
8 ounces slab bacon, cubed
½ teaspoon za’atar ½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 medium onion, chopped
8 garlic cloves, sliced 10 cipollini or silver skin onions, peeled and whole
8 ounces cremini mushroom, sliced
Salt to taste
¼ cup Cognac
1 cup crushed tomato sauce
1 cup vegetable stock Boiled carrots and potatoes, to top, optional
Place chicken thighs and drumsticks in a large bowl and marinate them in 1 cup wine with bay leaves and thyme. Cover and refrigerate overnight.
Remove herbs and discard the wine.
In a pot, add olive oil and brown marinated chicken along with cubed bacon.
Add remaining 1 cup wine, za’atar, cayenne pepper, black pepper, chopped onion, garlic and cipollini or silver skin onions and mushrooms. Season with salt. Let simmer until wine evaporates.
Add Cognac, tomato sauce and vegetable stock. Cook until chicken is tender, and serve in an appropriate bowl.
You could garnish with some boiled carrots and potatoes.
Serves 2 portions.