© Tara Fisher
Coq au Vin
- ACTIVE: 45 MIN
- TOTAL TIME:
- SERVINGS: 6
The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious.
6 ounces meaty slab bacon, sliced 1/4 inch thick and cut into 1-inch lardons
One 4-pound chicken, cut into 8 pieces
Freshly ground pepper
2 garlic cloves, smashed
1 medium onion, finely chopped
4 large carrots, sliced 1/4 inch thick
2 cups dry red wine, such as Pinot Noir
2 cups chicken stock or low-sodium broth
Bouquet garni (4 thyme sprigs, 8 parsley sprigs and 1 bay leaf tied with kitchen twine)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound shiitake mushrooms, stems discarded and caps thickly sliced
2 tablespoons chopped parsley
- In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
- Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
- In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
Serve this with a Burgundian red.