Eric Riperts Coq Au Vin Food

COQ AU VIN

Steps:

• Preheat the oven to 350°F.
• In large sauté pan set over medium heat, cook the bacon and onion until the bacon is crisp and the onion is translucent, about 8 minutes. Transfer the bacon and onion to a plate, leaving the rendered fat in the pan. Add the chicken to the pan and cook, turning, until browned on all sides, about 10 minutes. Remove the chicken from the pan and set aside. Add the shallots, carrot, garlic, and cognac to the pan and cook, stirring, for 3 minutes.
• In a separate small sauté pan set over medium heat, melt the butter and sauté the mushrooms until slightly browned, about 5 minutes. Set aside.
• Make a bouquet garni by wrapping the parsley, bay leaves, and thyme in cheesecloth and tying the cloth closed with kitchen twine. Place the bouquet garni in the bottom of a 9 x 13-inch casserole dish. Add the chicken, vegetables, and mushrooms to the casserole dish.
• Pour the wine into the sauté pan used to cook the chicken, set over high heat, and bring to a boil, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Pour the wine over the chicken in the casserole dish. Cover the dish with foil and bake for 2 hours or until the chicken juices run clear when the meat is pierced. Remove the bouquet garni and serve.
• This dish makes for an elegant presentation and is perfect for dinner guests. Consider making it a day ahead, so that the flavors can further meld together-and give yourself some extra time to enjoy your company! Just prepare the recipe up to the point before baking, cover, and store in the fridge. Now all you have to do the day your guests come is preheat your oven and create a mouthwatering aroma for your guests to enjoy as the dish bakes. Yep, it is that easy.

COQ AU VIN

Steps:

• Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
• Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
• Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
• Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
• Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

COQ AU VIN

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.