Coq au Vin by Mario Batali

By á-48272

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

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

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.

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



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

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

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.



instructions Serve warm over Mashed Potatoes or Buttered Noodles.