(LowCarb)AUTHENTIC COQ AU VIN A true coq au vin is made with the master of the farmyard, The Rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).
1) In a large container or plastic bag, combine chicken pieces, onions, carrots, shallots, garlic, bouquet garni and wine. Refrigerate overnight and up to 24 hours.
- 1 (6-pound) roasting chicken, or rooster, cut into 8 to 10 pieces
- 2 cups chopped yellow onions
- 2 shallots, peeled and finely chopped
- 3 large carrots, peeled and chopped
- 2 cloves garlic, crushed
- 1 bouquet garni (1 sprig each of thyme and parsley, a bay leaf and a small celery stalk wrapped in cheesecloth)
- 2 bottles good red wine (I like burgundy or pinot noir)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 2 tablespoons flour
- 2 tablespoons cognac
- 1 tablespoon unsweetened cocoa
- 8 ounces salt pork diced, or thick-cut bacon, diced
- 1 pound small white button mushrooms, cleaned
- Garlic croutons, optional
2) Remove chicken from the marinade, reserving marinade. Pat chicken dry, then season with salt and pepper.
3) Heat oil in a large Dutch oven over medium heat. Add chicken pieces, a few at the time, browning each piece on all sides, about 10 minutes for each batch. Remove chicken as it is browned.
4) Stir flour into the pan, then cognac.
5) Remove pot from heat, and carefully ignite cognac and cook until the flames stop (or simmer the cognac for 3 minutes to evaporate the alcohol). Return pot to heat.
6) Add reserved marinade to the pan and bring to a boil, scraping up any brown bits. Reduce heat to a low simmer. Place chicken pieces back in the pan. Partially cover, and simmer for 1 1/2 hours. Remove chicken.
7) Strain sauce, then return strained sauce to the pan. Whisk in cocoa. Cook uncovered for 20 minutes.
8) Meanwhile, in a separate skillet, render salt pork or bacon until crisp. Remove pork with a slotted spoon, and add to the sauce. Saute mushrooms in pork fat until golden. Remove mushrooms with a slotted spoon and add to sauce.
9) Return the chicken to the sauce and heat at a low simmer for 15 minutes. Serve with garlic croutons if you like.You can skin the chicken to save a few calories.
Open another bottle of the wine you used for the braise.
NOTE: One authentic twist in the recipe below is the addition of cocoa powder, the secret ingredient for the best versions found in France.Makes 6 servings.
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