coq AU RIESLING
Inspired by recipes from Nigella Lawson of the NY Times and a history of cooking Coq au Vin at home.
INGREDIENTS
1 whole chicken broken down into 10 pieces with skin on (alternatively 10 pieces of chicken thighs)
8 ounces pancetta 1 inch pieces
2 shallots
1 lb pearl onions peeled and blanched
1 pound button mushrooms
2-3 garlic cloves peeled and sliced
2-4 cups chicken stock
3 tablespoons tarragon, chopped
1/4 chopped Italian parsley
2 bay leaves
bouquet garni pouch
1 bottle dry/off dry Riesling
salt and pepper
1/2 cup butter or olive oil
optional 2 large carrots
1/4 cup Cognac or Armagnac
METHOD
Preheat oven to 200
In a large casserole pot or Le Creuset over medium heat, mildly brown 1 inch chunks of pancetta (or bacon), adding a little butter or olive oil if the meat sticks. After done remove with slotted spoon leaving oil.
Sprinkle chicken with salt and pepper
Slightly increase heat and brown all the chicken parts in batches so as to not overcrowd pan. Only a few minutes are needed on each side, as chicken does not need to be fully cooked at this point. Add butter or olive oil if meat sticks.
In a separate skillet slowly sauté mushrooms in 1 inch slices in butter or olive oil. Don't overcrowd pain so cook in batches if needed. this takes about 5 minutes each side. Once lightly browned set aside in separate bowl.
Blanch pearl onions in boiling water for 3 minutes after peeled
Add diced shallots, garlic, and blanched pearl onions (and diced carrots if using) to a pot and lightly brown adding olive oil and butter as needed.
A 1/4 cup Cognac and let simmer for a few seconds, then light using lighter to burn off excess alcohol, Be Careful! This can create a large flame.
Add carrots if using and place tarragon and bay leaves in a garni bag and add, cooking for 2 minutes.
Add back bacon and chicken and cover in wine. If there is not enough wine to cover all the ingredients, add chicken stock until everything is barely covered. Make sure you save yourself a bit of wine to taste while cooking.
Bring to a simmer and then place in a preheated oven with lid on for two hours.
Remove once meat is cooked through (165 internal temp for chicken)
If sauce is too watery, butter and flour in small amounts can be added until desired consistency is reached
Add back mushrooms and add parsley and cook for a few minutes to warm up all the added ingredients.
Add salt and pepper to taste.
Service warm with crispy potatoes and crusty bread.
Tips:
chicken cooks pretty fast so either only cook for an hour or lower the temperature.
Pour yourself a sample of the wine before starting.