COQ Au California

Photo by Helene F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    large chicken legs with thighs attached, skinned

  • 4

    fresh thyme sprigs or 1 tbsp. dried, crumbled

  • 4

    cloves garlic, peeled and crushed

  • 1 1/2

    c. Cabernet Sauvignon or other dry red wine

  • 2

    slices bacon, halved lengthwise and cut crosswise into 1/4-inch-wide pieces

  • 1/2

    oz. unsalted butter

  • 16

    pearl onions, peeled

  • 2

    medium carrots, peeled and thinly sliced

  • 1

    tbsp. all-purpose flour

  • 1

    c. unsalted chicken stock

  • 1

    tbsp. tomato paste

  • 16

    (10 to 12 oz. total) medium-large button mushrooms, ends trimmed

  • salt and freshly ground black pepper to taste

Directions

For the marinade, place the chicken legs in a single layer in a large, nonmetallic dish. Add the thyme, garlic, and wine. Cover and refrigerate overnight, turning the chicken several times with tongs. To cook, preheat the oven to 300 degrees F. Melt the butter in a heavy, large pot over medium heat and cook the bacon until brown, stirring occasionally. Add the onions and carrots and cook until golden. Add the flour and stir for 3 minutes over medium-low heat. Pour in the chicken stock with the tomato paste and stir, scraping up any browned bits on the bottom of the pan. Add the marinade and bring to a boil. Add the chicken legs, cover, and transfer to the oven. Cook for 30 minutes, turning the chicken and stirring halfway. (This can be prepared several hours ahead and set aside at cool room temperature.) To serve, remove the chicken from the pot using tongs. Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by about half to approximately 1 1/4 c., for about 20 minutes. Discard the herb sprigs. Season with salt and pepper. Remove the vegetables with a slotted spoon and arrange on 4 plates. Turn the legs in the sauce, heating gently if cold, and place in the center of plates. Spoon the remaining sauce over the legs. Serve immediately.

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