Two Chefs and a Table Coq Au Vin
“It is traditional to dredge chicken in flour before searing and some cooks might be tempted to brown the vegetables before cooking or use some veal stock with the wine. I prefer to preserve the clarity of the sauce and fruit of the wine. If the meat has been frozen, the braising liquid may need skimming as freezing can cause meats to leak albumin. You could thicken the sauce with a few tablespoons of roux if you wish.” – Karl Gregg of Big Lou’s Butcher Shop, Two Chefs and a Table and Founders’ Lounge. 4 ½ pounds ( 2 kg) chicken legs, thigh attached ½ cup ( 125 ml) heritage bacon lardons 1 cup ( 250 ml) button mushrooms ½ cup ( 125 ml) diced carrot 1 stalk of celery 1 cup ( 250 ml) peeled pearl onions 8 sprigs fresh thyme 2 cloves garlic 4 bay leaves 1 tablespoon ( 15 ml) unsalted butter Canola 1 ½ litres burgundy or a strong dry red wine Combine all meat, vegetables and seasonings in Dutch oven and cover with burgundy. Marinate in fridge overnight, using a plate to press chicken under wine. Heat oven to 300 F. Remove chicken and pat dry. Dust with flour and place on tray. Sear in vegetable oil until dark brown on all sides. Add chicken to Dutch oven and bring close to boil without boiling. Cover and braise in oven 2 ½ hours. Strain broth. Discard celery and herbs. Remove chicken, mushrooms, carrots, onions from broth and reduce broth to 1 cup of liquid, just under 30 minutes. Add butter; season with salt and pepper and pour over hot meat and vegetables. Serve with pommes purée or peeled new potatoes. Or thicken with a few tablespoons of roux. Makes 4 servings with leftovers