Chicken Braised with Red Wine and Mushrooms
Makes 4-6 servings

3 ounces pancetta (in a chunk)
2 tablespoons unsalted butter
1 3pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup Cognac
3 cups full bodied red wine
1 to 2 cups brown chicken stock or brown stock
1/2 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
1/4 teaspoon dried thyme
12-24 brown braised pearl onions
1/2 pound mushrooms, sauted
3 tablespoons each flour and softened unsalted butter
Sea salt and freshly ground pepper to taste
Sprigs of fresh parsley

Remove the rind and cut pancetta into lardons (rectangles 1/4″ x 1″). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Saute pancetta slowly in hot butter until lightly browned. Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken with salt and pepper. Return pancetta to the pan. Cover and cook slowly for 10 minutes, turning the chicken once. Uncover and pour in the Cognac. Shake the pan until the flames subside.

Add the wine and stock to just cover the chicken. Stir in tomato paste, garlic, herbs. Bring to the simmer. Cover and simmer slowly for 30 minutes, until tender and juices run clear when the thigh is pricked with a fork.

Remove chicken to a platter. While chicken is cooking, prepare the onions and mushrooms. Simmer cooking liquid in the pan for a minute or 2, skimming off the fat. Raise heat and boil rapidly, reduce liquid to about 2-1/4 cups. Correct seasoning. Remove from the heat and discard bay leaf.

Blend butter and flour together into a smooth paste (beurre manie). Beat paste into some of the hot liquid with a whisk. Add beurre mani to the pan. Stir with whisk to blend. Bring to the simmer, stir for a minute or two. Sauce should be thick enough to coat a spoon lightly. Arrange chicken in the pan, place the mushrooms and onions around it and baste with the sauce

Serve Coq au Vin garnished with parsley sprigs.

Posted in recipes, cooking, food by Lisa - December 7th, 2007 |

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