Coq au Vin

Directions

Marinade

1. Season chicken with salt & pepper.
2. Add chicken, wine, bay leaf and thyme to glass bowl. (and pearl onions if have)
3. Marinate for at least 12 hours. Ideally 24 hours.
4. Strain wine, reserve herbs. Separate chicken (and onion if added)
5. Dry chicken, spread out on tray

Stew

1. Cook speck pieces over medium-high heat until fat has rendered. 10-15minutes. Remove speck, leave fat
2. Raise heat until speck fat is just about to smoke
3. Brown chicken. 3 - 5 minutes per side. (Do not over fill). Remove chicken once done
4. Add diced onion, carrot & half mushrooms
5. cook until slightly brown, ~ 8minutes
6. Add garlic, cook 1 minute ~ aromatic
7. Add tomato paste, cook 1 minute
8. Add flour, cook another 1 minute
9. Add chicken & 1/2 speck back in
10. Add stock/broth
11. Add reserved marinade, bring to boil and reduce to 1/2
12. Skim any foam

Onions / Mushrooms

1. Put the pearl onions and mushrooms and saute in butter
2. Put lid on pan

Assemble

1. Add pearl onions, mushrooms and remaining speck to stew

Notes

• Pearl onions, Can use very small brown onions
• Pickling onions are likely closet that i can easily buy at the market

References

• https://www.delish.com/cooking/recipe-ideas/a30875984/coq-au-vin-recipe/
• https://www.recipetineats.com/coq-au-vin/
• https://cooking.nytimes.com/recipes/1018529-coq-au-vin