Eric Ripert's Coq Au Vin
Yield 8 SERVINGS
- 2 Organic Free-Range Chickens, about 3 lbs each, cut into 8 pieces each
- 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup grapeseed or canola oil
- 1 slice Applewood Smoked Bacon
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup onion, diced
- 4 cloves garlic, peeled and sliced
- 6 ounces button mushrooms, washed and diced
- 1 cup brandy
- 2 bottles (750 ml each) red wine
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 2 sprigs thyme, fresh
- Fine sea salt
- Freshly-ground pepper, to taste
Recipe notesMake Chef Eric Ripert's classic recipe for Coq au Vin - chicken with wine sauce - for Sunday supper. Serve this rich dish with a loaf of country bread.
- Season chicken pieces with salt and pepper and lightly dust with flour. Heat canola oil in a heavy bottomed stock pot and slowly add the chicken, cooking over medium heat until the skin is golden brown and crispy. Turn chicken and continue cooking until golden brown.
- Remove chicken from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp then add the celery, carrot, onion, garlic and mushroom. Cook until lightly caramelized, about 5-7 minutes.
- Deglaze the pan with brandy and add the browned chicken, 2 tablespoons of flour, red wine, chicken stock, tomato paste and thyme. Bring to a boil, reduce heat to low and simmer for about 2 hours, until the chicken is very tender and starts falling off the bone.
- Carefully remove the chicken from the sauce and reduce the sauce by half. Once the sauce has thickened, add back the chicken and season to taste. Serve over egg noodles.