Coq au Vin - Edible Santa Barbara and Wine Country

Place setting with a bowl of coq au vin and glass of Pinot Noir.

Ingredients

12-24 pearl onions, about 1 inch diameter, peeled
Olive oil
Salt and pepper
6 tablespoons butter
½ pound mushrooms, left whole if small, quartered or sliced if large
3-4 ounces bacon, or smoked pork belly, cut into small pieces
4 chicken quarters, drumstick and thighs together or cut apart
Salt and pepper
¼ cup brandy
3 cups (1 bottle) Pinot Noir, or other red wine
1 cup chicken stock, or more if needed
1½ teaspoons tomato paste
2 cloves garlic, finely minced
1 sprig of thyme, stems removed
1 bay leaf
3 tablespoons flour
Fresh parsley

Instructions

Preheat oven to 425°. Toss the onions with olive oil to cover and season generously with salt and pepper. Arrange in 1 layer on a baking sheet and roast until tender and golden brown, approximately 15–20 minutes, stirring/turning them over about halfway through.
Remove from oven and set aside.
Put 2¼ cups of water in a large deep skillet or Dutch oven. With a chopstick or handle of a wooden spoon, measure the level of the liquid. Make a note of that for later. Pour out the water (perhaps on a plant) and dry the skillet.
Melt 2 tablespoons of the butter in the same skillet over high heat. When it is foamy, add the mushrooms and cook for 5–10 minutes, or until browned. Remove from heat, season with salt and pepper and set aside.
Add another 2 tablespoons of butter to the skillet and add the pork belly or bacon lardoons. Sauté until lightly browned, then push aside to make room for the chicken.
Pat the chicken legs dry and season with salt and pepper. Add to the skillet and cook each side for a couple minutes or so, until browned. Remove the chicken pieces and set aside. Carefully pour in the brandy and deglaze the pan, scraping up any browned bits. Add the wine and add the chicken pieces back into the skillet. Add just enough chicken stock so that the chicken is covered. Add the tomato paste, garlic, thyme and bay leaf. Bring to a simmer then cover and cook over low heat for 25–30 minutes, or until chicken is tender and reaches an internal temperature of 165°–170° using an instant read thermometer.
Remove the chicken (which will be stained a dramatic wine color) and bring the liquid to a boil. Reduce the liquid until it comes to the mark you measured with the chopstick or wooden spoon earlier. Remove bay leaf and add salt and pepper to taste.
Blend the remaining 2 tablespoons of butter with the flour into a paste. Briskly whisk the butter mixture into the liquid and continue cooking for another minute or so until thickened enough to coat the back of a spoon. Add back in the chicken pieces along with the onions and mushrooms and baste everything with the sauce. Serve from the hot Dutch oven or transfer to a serving platter. Sprinkle with a little fresh minced parsley.

Nutrition