October 2021
Coq Au Vin
Coq--au--vin, literally "rooster in wine." Originally a French recipe created to tenderize a tough, old bird (yes, rooster was the bird of choice) but now, just a simple, inexpensive dish of bone--in chicken cooked in wine. Coq-- au--vin was traditionally cooked in red burgundy wine, but culinary evolution paved the way to using anything in your wine rack. That said, use the wine you enjoy drinking.
The earliest known recipe for coq--au--vin was "poulet au vin blanc" (Chicken in white wine), from a cookbook in 1864 called Cookery for English Households by "A French Lady." This was written for housewives of the 1800's and a fascinating insight to the typical cooking ingredients of the times. In 1961, the cooking legend Julia Child introduced French cuisine to America in her book: Mastering the Art of French Cooking where Coq--au--Vin was featured; this was cooked with red wine and spiked with cognac. Staying true as a whisk(e)y lover, this recipe is cooked with red wine and laced with bourbon.
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Originally, Beurre Manié (a rolled ball of equal parts of flour and butter) is used to thicken the sauce, but you could easily make a roux to achieve the same results.
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Ingredients
2 to 3 lbs Chicken Thighs
As Needed: Salt & freshly ground Pepper
3 Tbsp. Butter (melted--for brushing)
2 Tbsp. Butter
1 1/2 Tbsp. Flour
2 Tbsp. Olive Oil
1/2 cup Lardons, Bacon, or Pancetta
6 to 8 cloves Garlic (minced)
1 Large Yellow Onion
1 shot Bourbon (I used OGD 114)
1/2 of 750ml bottle Red wine (Burgundy, Cotes du Rhone, Chianti) or use your wine of choice be that red or white
2 cups Chicken broth or bullion.
2 Tbsp. Tomato Paste
1 to 2 Bay Leaf
1/2 lb Mushrooms (Crimini or Portabella) -- thinly sliced
Garnish: Herb of Choice
Instructions
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Rub salt all over the chicken thighs and allow to marinate for at least an hour or two.
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Preheat the oven to 350F. In a baking pan, lay the chicken thighs skin side down and bake for 10 min.. Remove.
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Adjust the temperature up to 450F and lay the chicken thighs skin side up and brush to cover evenly with melted butter. Bake for 15 min. or until golden brown, set aside (save the drippings).
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In a pot (preferably a Dutch oven or a deep cast iron pan) pour the olive oil and sauté the lardons (or bacon) in medium heat to render the fat. Remove the lardons with a slotted spoon, leaving the fat behind.
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In the same Dutch oven with the fat, add in the garlic and cook on medium heat until brown. Add in the onions and crank the heat high to caramelize. Pour in the bourbon and stir to mix, allowing the alcohol to cook off. Lower the heat and push all of this to one side of the pot.
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On the other side of the pot, add in the butter and flour -- blend in over low heat to make a roux.
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Pour in the wine, the chicken stock, tomato paste, and bay leaf -- stir in homogeneously over medium heat to dissolve the roux and thicken the sauce. Cook for 10 to 15 min.
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Add in the baked chicken and lardons and continue to simmer gently on low for an additional 30 to 40 min.
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Remove from the heat, salt to taste, stir in the sliced mushrooms and cover for 5 min.. (The heat will cook the sliced mushrooms perfectly)
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Garnish with freshly cracked pepper & herbs before serving.
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The Pairing:
Subtle smoky and zest makes for an excellent opening for this dish. The hint of creamed butter in the mouthfeel and after citric notes complements the butter and acidity of this entrée.
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Oban 14
43ABV
