Hello Everyone
My friend Phillip Simmons came over a few nights ago with a hankering for Coq au Vin (1) or as we 'mericans would say -- Chicken with Wine. For me, this was one of those dishes that I had always heard about but never tasted. The name sounds so fancy and French to me that my impression was that it would be difficult to make. Although somewhat time consuming and process oriented, this dish is relatively easy to make, as long as you keep yourself organized in the kitchen.
Phillip is an artist, a sculptor actually, but you would think he was a chef after tasting his Coq au Vin. I wish I could send you to his Web site to see some of his amazing work, but it is currently under construction. Once he has the site up and running or his work is showing at one of the galleries in Chelsea, I will send along the information.
Special thanks to Phillip for being the inspiration and the test chef for this week's RecipePhile.
Have a great week.
Michael
"Always remember that food is about more than eating...it is about thinking, buying, preparing, enjoying and most importantly... sharing."
Coq au Vin
This dish is best when prepared a day before and left in the refrigerator over night. Phillip served this dish with rice, which soaked up the juices quite wonderfully and was a great addition to the dish.
10 ounces shallots, or 2 medium yellow onions, sliced or chopped
2 tablespoons olive oil
6 ounces salt pork or pancetta in 1-inch cubes
2 tablespoons butter
1 clove garlic, peeled and minced
4 cups whole button mushrooms, or large mushrooms, halved
3 1/2 pounds free-range organic chicken, cut into 10 pieces (2)
3 tablespoons all-purpose flour
1/4 cup brandy
1 bottle Burgundy or other rich red wine (3)
1 bouquet garni - one 3-inch piece leek, one 3-inch piece celery, 3 sprigs parsley, 2 sprigs thyme and a bay leaf, tied in cheesecloth (4)
Kosher Salt and pepper.
Bring a pot of water to a boil; pour water over shallots, then peel, and set them aside. Place a large sauce pan over medium heat and add olive oil and salt pork. Sauté until pork begins to crisp, 3 to 4 minutes, then add shallots. Continue to sauté until shallots are lightly browned, about 10 more minutes. Transfer mixture to a large bowl with a slotted spoon; set aside the unwashed casserole. Place a medium skillet over low heat, and melt butter. Add garlic and mushrooms, and sauté until mushrooms have softened. Add mushroom mixture with slotted spoon to salt pork and shallots. Place chicken pieces in a large freezer bag or a large bowl. Add flour, and toss until chicken is coated. Return casserole to medium-high heat, When pan is hot, brown chicken in batches, adding olive oil if pan looks dry. Do not crowd pan, and turn pieces as needed until well browned on all sides. Transfer chicken to a plate, and set aside. Shake any excess flour from freezer bag into casserole, and scrape bottom with a wooden spoon. Pour in brandy, then stand back and carefully ignite with a long match. Slowly stir in the whole bottle of Burgundy. Bring liquid to a boil. Return chicken to casserole, and add salt pork, shallots and mushrooms. Add bouquet garni, and stir to mix well. When liquid returns to a boil, cover, and reduce heat to low. Simmer for 1 hour, and season with salt and pepper to taste. Flavor improves if cooled and refrigerated overnight; reheat thoroughly before serving.
(1) Coq au Vin - This is pretty self explanatory, Chicken with Wine, but I find it interesting in all of my reading on this dish that it was considered a peasant meal way back when. I also learned that you would be hard pressed to find this dish, prepared using the original recipe, anywhere in Paris. As far as I know, the recipe above is as original as it gets. Mess with the ingredients if you like, I always do, but maybe there is something to be said for leaving well enough alone.
(2) According to the USDA Web site, a free range chicken is one that is allowed to have access to the outside. Hmmmm... so a large poultry house can stuff 6 million chickens into a 1500 square space while they wait for their impending death, let them out for 15 minutes of recess and exercise and then stuff them back in the pen, wrap em' up and call em' free range. This is not my idea of a real free range chicken. Oaklyn Plantation Free Chickens, however, conform to a higher standard. The company believes a true, free-range chicken is raised in uncrowded conditions and given free access to clean green ground. Chickens raised in this manner are sometimes more accurately called "pastured poultry". This environment, comfortable housing and good feed and water produce a chicken that has more flavor and substance, according to the company If you want to order a chicken from these people check out their website. And the next time you stop off at your local market, do some research on your dinner's living conditions prior to preparing your meal.
(3) This is a rule that I live by, one that I learned from my mom and dad -- only cook with wine or liquor that you would enjoy drinking a glass of yourself. Good ingredients make for good tasting food.
(4) Traditionally, bouquet garni is made from one bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley, a piece of celery stalk with leaves and 3 pieces of the green part of the leek. If you do not have cheesecloth just tie it up with some fine string or kitchen twine. Bouquet garni can be made using the traditional recipe and is a wonderful way to flavor a sauce. You can also play with the recipe and add different spices to suit your palate.
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