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January
2005
Recipe
Emma’s Lazy Coq au Vin
There’s
no way I could persuade Emma to spend the 3 days needed for a
classic coq au vin. Instead she’s devised this version that has
the flavor of the original with far less work. When time is really
short, she cooks the chicken without marinating and it is still
delicious.
Serves 4
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1
chicken (4 to 5 pounds), cut into 8 pieces
(page 148)
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1
recipe Red Wine Marinade
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1
tablespoon oil
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4
thick slices of bacon, diced
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2
tablespoons flour
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2 cups
chicken stock
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salt
and pepper to taste
Marinate
the chicken pieces in the Red Wine Marinade, refrigerating for 12
to 24 hours if you have time. Drain the pieces on paper towels,
straining and reserving the marinade, with the bouquet garni and
cheesecloth bag, and vegetables separately. (If you are short of
time, go straight ahead without marinating.)
In a
sauté pan, heat the oil and brown the chicken pieces on all sides,
taking 10 to 15 minutes. Remove them, add the bacon, and fry until
it starts to brown. Stir in the reserved vegetables and brown them
also. Stir in the flour and cook until browned, 1 to 2 minutes.
Add the reserved marinade, and bring to a boil, stirring until it
thickens slightly. Simmer 2 minutes so the wine reduces
thoroughly. Stir in the chicken stock and replace the chicken
pieces, pushing them down into the sauce.
Cover
the pan and simmer on the stove, or in a preheated 350°F oven,
until the chicken pieces are very tender when pierced with a
two-pronged fork, 35 to 40 minutes. Turn the pieces halfway
through cooking. If the sauce gets thick, stir in more stock. At
the end of cooking, the sauce should lightly coat the back of a
spoon. If it is thin, remove the chicken pieces and boil it to the
right consistency. Discard the bouquet garni and cheesecloth bag
of spices—the vegetables are left in the sauce. Replace the
chicken pieces. Reheat them, taste, and adjust seasoning of the
sauce.
Getting Ahead:
Coq au vin reheats superbly, so make it 2 to 3 days ahead of time.
Red Wine Marinade
In a
saucepan, heat the oil and sauté the onions, carrot and celery
until soft, about 5 minutes. Add the wine, vinegar, bouquet garni,
and garlic cloves. Tie the peppercorns and juniper berries in a
piece of cheesecloth and pound with a rolling pin to crush them.
Add the bag to the wine mixture, bring to a boil, and simmer until
the vegetables are tender, 15 to 20 minutes. Let cool and then
chill before using.
Getting Ahead: Cooked marinades like this keep well in the
refrigerator up to 2 days before use.
Recipe from
The Good Cook by Anne Willan, published October 2004 by
Stewart, Tabori and Chang.
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