Coq au Vin by Mario Batali

By 1buttons

Ingredients

• 6 ounces Pancetta (1/2" dice)
• 4 pound Chicken (cut into 8 pieces; wings and back reserved for stock)
• Salt
• Freshly Cracked Black Pepper
• Flour (for dusting)
• Extra-Virgin Olive Oil
• 2 Carrots (small dice)
• 2 Celery Ribs (small dice)
• 5 Cipollini Onions (trimmed)
• 3 Garlic Cloves (thinly sliced)
• 1 cup Cremini or Button Mushrooms (halved)
• 3 tablespoons Tomato Paste
• 1 cup Chicken Stock
• 4 cups Red Wine (reduced to 3 cups; preferably Cabernet or Merlot)
• 6 Fresh Thyme Sprigs
• 6 Fresh Parsley Sprigs

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 4 pound Chicken
Salt
Freshly Cracked Black Pepper
Flour

instructions Season Chicken on all sides with Salt and Pepper. Sprinkle flour over Chicken to coat slightly.

step 2

ingredients Extra-Virgin Olive Oil
6 ounces Pancetta (1/2" dice)

instructions Heat a large Dutch oven with a few tablespoons of Olive Oil over medium. Add Pancetta and cook until browned on all sides, remove from pan.

step 3

ingredients Chicken

instructions Brown the Chicken in batches, starting skin side down, until golden on all sides. Remove to a plate.

step 4

ingredients 2 Carrots (small dice)
2 Celery Ribs (small dice)
5 Cipollini Onions (trimmed)
3 Garlic Cloves (thinly sliced)
1 cup Cremini or Button Mushrooms (halved)
Salt
Freshly Cracked Black Pepper

instructions Add the Carrots, Celery, Onion, Garlic and Mushrooms and sauté until softened slightly, about 5 minutes, seasoning with Salt and Pepper.

step 5

ingredients 3 tablespoons Tomato Paste
Flour

instructions Add the Tomato Paste and cook until dark rust in color. Sprinkle in about 1-2 tablespoons of Flour just to coat vegetables.

step 6

ingredients 1 cup Chicken Stock
Reduced Wine
6 Fresh Thyme Sprigs
6 Fresh Parsley Sprigs

instructions Pour in the Chicken Stock and reduced Wine. Tie the herbs into a bundle and add to pot along with the browned Chicken and Pancetta. Bring to a boil and reduce to a simmer. Cover and cook for 2 hours.

step 7

instructions Serve warm over Mashed Potatoes or Buttered Noodles.

Helpful Tips:
1. Mirepoix - a combination of onion, carrot, and celery
2. This braising liquid can be used with any meat.
3. You could us any mushroom. If you used dried mushroom, soak them in water so they rehydrate.
4. Reduce the wine by 50%.
5. Serve the same wine you cook with for a delicious pairing!
6. To brighten the flavor of the dish, the perfect addition is acidity, like squeezing a lemon.
7. This both freezes and refrigerates well, and can be reheated in the microwave. The sauce is also delicious on pasta!

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