COQ AU VIN: "Served with mashed potatoes, coq au vin was such a Sunday
treat for me growing up in the cold of northern England. It's one of my
'take me back home' dishes." - Julian Baker, executive chef of Le Zoo
in Miami

"It's quick, easy to make, and the aromas coming out of your kitchen
will transport you somewhere else. I always use chicken thighs for this
dish, and even though the original recipe calls for a Burgundy wine, I
like to experiment and sometimes use a Riesling. I like to serve coq
au vin directly from the casserole dish so guests can then help
themselves-the way the French would do at the dining table! - Sofian
Msetfi, executive chef of Ormer Mayfair at Flemings Mayfair in London

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Legs Coq au Vin
Categories: Poultry, Wine, Herbs, Vegetables, Booze
Yield: 4 Servings

8 Chicken drumsticks
Salt & pepper
3 tb A-P flour
2 tb Canola oil
1 sl Bacon; chopped
1/2 c Fine chopped carrot
1/2 c Fine chopped onion
1/2 c Fine chopped celery
1 1/2 c Chopped mushrooms
2 cl Garlic; thin sliced
1/2 c Brandy
1 tb Tomato paste
750 ml Dry red wine
1 c Chicken stock
2 Thyme sprigs
+=PLUS=+
Chopped thyme to garnish

Season the chicken with salt and pepper and dust all
over with 2 tablespoons of the flour. In a large
cast-iron casserole, heat the oil. Add the chicken and
cook over moderately high heat, turning, until golden,
about 5 minutes. Transfer to a plate.

Add the bacon to the casserole and cook until crisp, 1
to 2 minutes. Add the carrot, onion, celery, mushrooms
and garlic and cook over moderate heat, stirring, until
golden, about 5 minutes. Stir in the brandy and cook
until reduced by half, 1 minute. Stir in the tomato
paste and the remaining 1 tablespoon of flour until
incorporated. Add the wine, stock and thyme sprigs;
bring to a boil. Return the chicken to the pot and bring
to a simmer. Cover and cook over low heat, turning the
chicken occasionally, until very tender, about 1 1/2
hours. Transfer the chicken to a plate.

Simmer the sauce until thickened and reduced by half,
about 10 minutes. Season with salt and pepper and
discard the thyme sprigs. Return the chicken to the
sauce and heat through. Garnish with chopped thyme and
serve.

Makes: 4 servings

By: Eric Ripert

RECIPE FROM: https://www.foodandwine.com

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