Techniques and Recipes

Coq au Vin
The widespread introduction of this classic French dish to the American
dinner table may be credited to Julia Child, her cookbooks, and television
shows. Rich with seared chicken, bacon, mushrooms, and onions, this wine-
based stew may soon have you exclaiming, “bon appetite!”
INGREDIENTS
– One 3½ to 4½ pound chicken
– ½ cup sliced bacon, cut into
¼-inch pieces
– 1 teaspoon kosher salt
– ½ teaspoon ground black
pepper
– 2 cups cremini mushroom caps,
cut into ⁄-inch pieces
– 1½ cups carrots, ½-inch dice
– 1 cup celery, ½-inch dice
– 1¼ cups onion, ½-inch dice
– 1 clove fresh garlic, minced
– 4 tablespoons tomato paste
– ¼ cup brandy
– 2 cups red wine, such as a
Bordeaux or Cabernet
– 1 cup chicken stock
– 1 sprig rosemary
– 2 sprigs thyme
– 2 tablespoons butter, unsalted
– 3 tablespoons flour
PREPARATION METHOD
1. Cut the chicken into 6 pieces: 2 legs, 2 thighs, and
2 breasts. 2. Cut the breasts in half to make 8 pieces
in all. 3. Pat the chicken pieces dry with paper towel
and season both sides with 1 teaspoon kosher salt
and ½ teaspoon black pepper. In an 8 quart (or similar
sized) roasting pan, cook bacon over medium heat
until crisp, 8–10 minutes. 4. Remove the bacon pieces
and reserve for later, leaving the rendered fat in the
pan. 5. Heat the pan with the bacon fat over medium-
high heat and sear both sides of the chicken pieces
in two batches, increasing the heat to high as needed
to brown and crisp the skin, about 5 minutes for each
side. 6. Remove the chicken from the pan and place
the chicken on a platter to reserve for later use, skin
side up. 7. Preheat the oven to 250°F on Roast Mode
with a rack set on position “3.” 8. Add the mushrooms
to the same roasting pan and cook over medium heat
until the mushrooms are lightly browned. 9. Turn
heat down to medium-low, add in the onions and
garlic and cook until soft and translucent. 10. Add the
celery and continue to cook until the celery is soft.
11. Add in the carrots and cook until the carrots are
fork tender. If needed, add in ¼ cup of the chicken
stock and continue to cook until the vegetables are
tender. 12. Deglaze the pan of vegetables by adding
the brandy, red wine, and then chicken stock. This
will help to release all of the flavor built up on the
bottom of the pan. 13. Add the chicken back to the
pan, arranging in one layer over the vegetables and
cooking liquid. 14. Place a lid on the pan and place in
the oven. Braise covered, for 30 minutes. 15. Check
to make sure the internal temperature of the chicken
reaches 165°F. 16. If needed, continue to cook until
the temperature is reached. 17. Mix together the butter
and flour with your fingers to a crumbly consistency.
18. After 30 minutes, remove the pan from the oven
and return it to the stove top. 19. Bring the pan to
a simmer. 20. In a small bowl combine 1 cup of the
braising liquid and the butter/flour mixture. 21. Whisk
together until smooth. 22. Pour the contents back into
the roasting pan and gently stir. 23. Simmer for another
10–15 minutes until the mixture thickens and serve.
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 60 MINUTES
BEFORE YOU START
It is important to follow the steps to sear the chicken
pieces on the stove top first to help produce a crispy skin
on the chicken before it is braised in the liquid.
ROAST
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