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Christine Cushing’s Coq Au Vin

Food Network Canada
YIELDS
4 servings

Recipe courtesy of Owen Steinberg, Chef, JOB Bistro.

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Ingredients

6
chicken, legs, bone in, from 3 to 4 pound chicken
8
Tbsp brandy
12
Tbsp red wine
12
cup roasted chicken stock, combined with
6
cup veal stock
6
slices bacon
6
fingerling potato
6
pearl onion
6
mushroom
6
baby carrot
4
parsnip
4
sprigs fresh thyme
3
garlic, cloves
6
Tbsp butter, (optional)
salt
freshly cracked black pepper
tomato, diced for garnish
green onion, sliced for garnish
parsley, chiffonade for garnish
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Directions

Step 1

Split chicken in two pieces. Sear in a hot, deep pan on skin side until golden brown. Remove chicken pieces. Deglaze pan with brandy and wine. Add stock, potatoes, pearl onions, mushrooms, carrots, parsnips, thyme and garlic. Return chicken pieces to pan, skin side up. Layer bacon slices over chicken pieces. On stovetop simmer covered, until chicken is firm, approximately 45 minutes to one hour. (Alternately, simmer uncovered in 425 degree F. oven for 45 minutes to one hour. Check bacon often to make sure it doesn’t burn.)

Step 2

Remove chicken from pan and keep warm. Reduce sauce to desired consistency. Add butter if desired and season to taste.

Step 3

Assemble plates and add garnish.

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