Copyright 2011 LtDan'sKitchen blogs |
Although most of the ingredients are similar, I opted for the more authentic version using Anthony Bourdain's take on the dish. You can say I went for the polar opposite in terms of the author of the dish: Brian being considered as one of the most well-loved skaters in America while Anthony Bourdain is television's version of a bad boy in the cooking world. Too bad I am off alcohol right now or else, I'll be slugging shots of brandy whilst cooking as Anthony suggests. He also made a comment on how this dish smells prior to cooking. I was skeptical at first but while taking the chicken pieces out of the marinade mix, I have to say that he was right. It is not offensive but it does smell a bit like something you don't want to eat but stick with it and you'll be rewarded with a really excellent dish.
Copyright 2011 LtDan'sKitchen blogs |
Coq au Vin - Adapted*
2 lbs chicken thighs, skin removed
olive oil
1/4 pound pancetta or bacon (lardon), chopped
1 white onion, diced
1 carrot, diced
1 stalk celery, diced
1 pound cipollini onions, peeled
1/2 cup flour + 2 tbsp
Salt and pepper
1 lb Crimini mushrooms
2 cloves garlic, chopped
1 bottle Cabernet Sauvingon
3 sprigs fresh thyme or 1 tsp dried thyme
2-3 bay leaves
6 tbsp unsalted butter
handful of parsley
1. In a bowl, marinate the chicken overnight in 3/4 bottle of wine with
the white onion, carrots, celery and the herbs. Seal and store in the
fridge.
2. Remove the chicken pieces and set aside. Strain the marinade and set
aside the liquid portion. Remove the bay leaves from the marinated
vegetable mix and set it aside. Transfer the vegetable mix into a food
processor and blitz until you get a fine paste. Set aside with the bay
leaves.
3. Heat about 2 tsbp of olive oil with 2 tbsp butter in a deep skillet over
medium heat. Season the chicken pieces with salt and pepper and
dredge in the flour. Fry the chicken pieces until slightly browned on
both sides. Set aside. In the same pan, add the vegetable paste with
the bay leaves and garlic and saute for about 2 minutes.
4. Add 2 tbsp of flour over the vegetable paste and mix well. Add the
wine marinade to deglaze the pan and return the seared chicken into
the pan. Bring to a boil, lower the heat and simmer for about forty
minutes.
5. While the chicken is simmering, heat the lardon in another skillet
over medium heat. Cook until it renders its fat or until it is golden
brown and crisp. Spoon it out and set aside. Add the mushrooms and
saute for about 2 minutes or until just coated with the lardons fat.
Season with salt and pepper. Set aside.
Copyright 2011 LtDan'sKitchen blogs |
to the same skillet and
add 1 cup of water, a
pinch of salt, a pinch of
sugar and 2 tbsp of
butter. Bring the water
to a boil and simmer
until the water has
evaporated. Continue
to cook until the onions
have turned a golden
brown. Keep your eye
on it and make sure to
move the onions
around. Set the onions aside with the mushrooms and add the remaining
wine from the bottle and deglaze any browned bits stuck on the pan.
Season with salt and pepper and reduce the liquid until it is thick enough
and coats the back of a spoon.
7. To complete the dish, Add the mushrooms, onions and most of the fried
lardons back into the pot. Add the red wine reduction with 2 tbsp of
butter and mix well. Simmer for another 10 minutes. Check for flavor and
garnish with freshly chopped parsley and the remaining lardon bits.
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