Coq Au Vin

Coq Au Vin

Bacon or salt pork, lardons 4 oz
Mushroom caps 8 ea.
AP flour divided 3Tbsp and 3 Tbsp
Salt as needed
Black pepper as needed
Roasting hen or Capon, 8-cut 1 ea.
Onion, sliced divided 1 ea and 3 ea.
Celery, sliced 1 stalk
Carrot, sliced 1 ea.
Roma tomatoes, seeded, diced 2 ea.
Garlic cloves, crushed 2 ea.
Red wine 1 bottle (750ml)
Roasted Chicken Stock 2 cups
Thyme 1 sprig
Bay leaf 1 ea.
Butter (preferably clarified) divided ¼ cup and 3 Tbsp

1 Preheat oven to 320 degrees.

2 Brown the lardons in a dutch oven or large, oven proof frying pan. Remove and reserve.

3 Using the remaining bacon grease, brown the mushroom caps, then remove and reserve these as well.

4 In a 1 gallon zip lock bag, combine the chicken pieces, salt, pepper, and flour, and toss to combine.

5 Brown the chicken pieces in the pan in the remaining bacon grease, adding clarified butter or vegetable oil as needed, then remove and reserve.

6 Saute the one sliced onion, carrots, and celery in the remaining oil, adding more if needed.

7 Add the tomatoes and garlic to the pan and sauté for two minutes.

8 Deglaze the pan using the red wine.

9 Add the chicken back into the pan along with the chicken stock, thyme, and bay leaf, and bring all to a simmer.

10 Cover the pan and place it in the preheated oven. Cook for 2- 2 ½ hours or until chicken is tender.

11 While the chicken cooks, put a frying pan or large sauté pan over medium-low heat and add the ¼ cup of clarified butter.

12 Add the three remaining onions to this pan and saute at a barely audible simmer for 2 ½ hours, stirring frequently with a wooden spoon until onions are well caramelized.

13 When chicken is completely cooked, remove it to the counter and allow to rest.

14 In another large sauté pan, melt the remaining 3 Tbsp of butter over medium heat.

15 Whisk the remaining 3 Tbsp of flour into this butter until smooth, and then cook for 2-3 minutes, stirring constantly.

16 Strain the remaining braising liquid into this roux and whisk until no lumps remain.

17 Add the bacon lardons and mushroom caps to the sauce and simmer for five minutes.

18 Add the caramelized onions and chicken and stir gently until completely coated.