The first time I made Ina Garten’s Coq au Vin was during the first year of the project, and as a cooking newbie, I was convinced I’d done something wrong when I saw the gelatinous leftovers -when really, that was all flavor and a sign it had cooked to perfection. I’ve made it plenty of times since, and I think I love it more each time.
So when I came across Chaval‘s recipe for Coq au Vin in The New Portland, Maine, Chef’s Table, I knew I had to try it. The prep is split across two days: on day one, you sauté the bacon and pearl onions, tie them into little cheesecloth bundles, and tuck them into a Dutch oven with the chicken legs and thighs. Sachets of carrots and mushrooms go in too, and the whole thing gets covered in dry red wine for an overnight soak.
On day two, the chicken and sachets are lifted out of the pot, and the wine marinade is reduced by half. The gorgeously purple-hued chicken is dredged in flour and browned, then added back to the reduced wine along with celery, garlic, onion, bacon, mushrooms, and carrots. It’s brought to a boil and braised for an hour.
You’re left with tender chicken in a rich, spoon-coating sauce packed with veggies – the perfect dish for third winter in Maine!
Book: The New Portland, Maine, Chef’s Table, page 41
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
Store-Bought Is Fine: dry red wine
Recipe not online.
