Oh la la, file this under romantic dinners for two.
I saw a recipe for “Quick Coq au Vin” in last month’s Bon Appetite, which is a shame, because this is not a difficult dish. I’ve also seen (and been served, eeks!) lots of variations with white wine. I do enjoy a buttery white wine sauce, but that ain’t no coq au vin. The red wine marinade and mushrooms give this a lovely beefy flavor.
A traditional coq au vin requires a whole bird (rooster, specifically), cut up for marinating and frying. A traditional coq au vin would also marinate the bird in burgundy, but since I’m not in France and I don’t have batches of home-made table wine kicking around (someday, right?), I picked up a $5 bottle of Portuguese Vinho Tinto at Jerry’s. So, here is my less-than-traditional, but not blaspheming, go-to Coq Au Vin. For Two.
Coq Au Vin for two
2 leg quarters, or 1.5 lbs chicken parts, skin on
4 cups red wine
4 slices thick-cut bacon,
2 tbsp butter
1 small onion, finely sliced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1/4 cup dried porcini mushrooms
2 tbsp flour
Rub salt into the skin of chicken. Place chicken in a shallow bowl or roasting pan and cover with red wine. Refrigerate and marinate overnight, turn a few times during the next day if you’re able.
Prep and dice all your vegetables.
Pour 1 cup steaming hot water over dried mushrooms and let soak for 20 minutes.
Cook bacon in a large saute pan until slightly crisp, then move to paper towel to drain. Remove chicken from wine with tongs, reserving wine. Brown chicken in bacon grease, skin side down to start, on each side, about 6-8 minutes. Remove pan from heat. Chop bacon into 1 inch slices.
Heat butter in stock pot over medium heat. Add onions and saute until translucent, 5-8 minutes. Add celery and carrots, simmer 10 minutes, and continue stirring. Add garlic, stir for 2-3 minutes, then add mushrooms and broth. Pour wine over vegetables, bring to simmer. Add chicken and parsley. Simmer covered for 30 minutes – after 20 minutes, add bacon.
Use tongs to remove chicken to plate. Add 2 tablespoons flour, stir until absorbed. Simmer uncovered for 5 minutes. Spoon sauce over chicken and serve.