WTIC’s Ray Dunaway has been talking this week about the Coq Au Vin he made last weekend, using a 2003 recipe from Emeril Lagasse of the Food Network,
(It makes 8-to-10 servings, though Ray halved the portions and says he got about four servings from his dish!)
For Emeril’s recipe, go to http://m.foodnetwork.com/recipes/24043
Here’s Emeril’s recipe, with Ray’s comments:
Total Time: 3 hours 15 minutes
Prep Time: 35 minutes (Ray says it took him a bit longer, about 45 minutes)
Cooking Time 2:40
Ingredients (Ray made half a recipe, so he halved all the ingredients)
10 slices bacon, sliced into 1/2-inch pieces
2 chickens, about 3 1/2 to 4 pounds, quartered, rinsed and patted dry (Because he was halving the recipe, Ray used a single chicken — and just cut it in half)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 onion, finely chopped
20 small pearl onions, peeled
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of onions)
1/4 cup all-purpose flour
2 teaspoons tomato paste
3 cups full-bodied dry red wine, such as Pinot Noir or Cotes-du-Rhone (Ray used a cabernet sauvignon; he says he’d tried the recipe once before. but that time he used white wine. He’s decided the recipe needs the heavier wine)
1 1/2 cups rich chicken stock (Ray says be sure to use stock: don’t use chicken bouillon)
6 sprigs fresh thyme or 1 teaspoon dried thyme (Ray used dried thyme, but fresh parsley)
1 bay leaf
Braised Leeks, recipe follows (Ray left out the leeks)
Egg noodles, accompaniment (Ray says just use ordinary dried egg noodles, out of a bag.)
2 tablespoons chopped fresh parsley leaves
Preheat oven to 350 degrees F.
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Reserve. (Ray used a Le Creuset french enamel Dutch oven he’s had for years.)
Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pieces to a large plate or bowl and set aside. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
Add the mushrooms and cook for 5 minutes longer, or until they’ve released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
Serve with egg noodles and braised leeks. (Ray omitted the leeks.) Garnish with the chopped parsley.
*This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.