Ingredients
- 4 ounces pancetta
- 2 tablespoons butter
- 2—3 pounds chicken thighs and drumsticks with skin, cut up
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cloves garlic, finely chopped
- ½ teaspoon thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 3 cups red wine (We like ONX ‘Level 22’ Paso Robles from The Wine to Buy in Sarasota.)
- 2 cups chicken stock
- 3 tablespoons flour
- 2 tablespoons softened butter
- sprigs of fresh parsley for garnish
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup frozen and defrosted pearl onions
- 8 ounces button or cremini mushrooms, cut in quarters
- 1 herb bouquet of parsley, thyme and bay leaf
- ½ cup stock or red wine
Preparation
Begin the coq au vin recipe by heating a Dutch oven on medium- high heat and sautéing the pancetta in hot butter slowly until lightly browned. Then remove pancetta and set aside.
Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved pancetta fat until golden brown, about 2—3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
Add the chicken and pancetta back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken.
While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms, and herbs. Pour in red wine and sauté for about 10 minutes, until mushrooms begin to soften and wine reduces.
Now to make the thickening agent, the beurre manié. In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
Add the onions, mushrooms, and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.
About this recipe
Paired with ONX 2016 Level 22 Paso Robles, California
