Coq au Vin

Chicken braised in red wine with lardons, mushrooms and pearl onions, the sauce finished with butter for a glossy bistro classic.

Ingredients

• 1 bottle plus 1 cup red wine
• 1 onion, cut into 1-inch dice
• 1 carrot, sliced 1/4 inch thick
• 1 celery rib, sliced
• 4 whole cloves
• 1 tbsp whole black peppercorns
• 1 bouquet garni (thyme, parsley, bay leaf)
• 1 whole chicken (about 3.5 lb), cut into 8 pieces

Salt and freshly ground black pepper

• 1 tbsp olive oil
• 6 tbsp butter, softened
• 1 tbsp flour
• 1/4 lb (112 g) lardons or thick-cut bacon, cut into strips
• 1/2 lb (225 g) small white button mushrooms, stems removed
• 12 pearl onions, peeled
• Pinch of sugar

Directions

1. In a large bowl combine the wine, diced onion, carrot, celery, cloves, peppercorns and bouquet garni. Add the chicken pieces, cover, and marinate in the refrigerator for at least 4 hours or overnight.
2. Remove the chicken and pat thoroughly dry; reserve the marinade. Strain out and keep the liquid, discarding the spices but reserving the vegetables.
3. Season the chicken with salt and pepper. Heat the olive oil in a heavy pot over high heat and brown the chicken pieces well on all sides, then set aside.
4. Pour off excess fat, add the reserved vegetables and cook briefly, then return the chicken to the pot and pour in the strained marinade. Bring to a boil, then reduce to a low simmer, cover partly, and cook until the chicken is tender, about 45 minutes.
5. Meanwhile, in a skillet render the lardons until crisp, remove and reserve. In the same fat saute the mushrooms until browned, then the pearl onions with a pinch of sugar until glazed.
6. Remove the cooked chicken to a platter. Strain the braising liquid into a clean pot and bring to a boil to reduce slightly.
7. Mash together the softened butter and flour to make a beurre manie. Whisk it into the simmering sauce bit by bit until it thickens and turns glossy.
8. Return the chicken to the sauce along with the lardons, mushrooms and pearl onions. Simmer a few minutes to heat through, adjust seasoning, and serve.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; Bourdain called the secret good mise en place done ahead.