Coq au Vin

Name: Coq au Vin
Ingredients: Coq au Vin Ingredients; 1 bottle (1 liter) plus 1 cup (225 ml) of red wine; 1 onion, cut into a 1-inch (2.5-cm) dice; 1 carrot, cut into ¼-inch (6-mm) slices; 1 celery rib, cut into ½-inch (1-cm) slices; 4 whole cloves; 1 tbsp (14 g) whole black peppercorns; 1 bouquet garni; 1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone removed; Salt and freshly ground pepper; 2 tbsp (28 ml) olive oil; 6 tbsp (75 g) butter, softened; 1 tbsp (14 g) flour; ¼ lb (112 g) slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch (6 mm by 2.5 cm); ½ Ib/225 g small, white button mushrooms, stems removed; 12 pearl onions, peeled pinch of sugar; __BLANK__; Equipment; 3 large, deep bowls; Plastic wrap; Fine strainer; Large Dutch oven or heavy-bottomed pot; Tongs; Wooden spoon; Small sauté pan; Small saucepan; 1 sheet of parchment paper (you can always beg a sheet off your local bakery–they’ve got lots); Whisk; Deep serving platter

"Editor's Note: It's one thing to make a chicken recipe, but it's another if you're attempting Coq au Vin! This recipe takes several days to prepare, but don't let that stop you from trying it. Many of the steps are actually easy to do and require cooking skills you've likely used countless times in the past. This recipe is perfect for serving for a special occasion, so consider keeping this recipe up your sleeves the next time you want to impress that sp..."

INGREDIENTS

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Coq au Vin Ingredients

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1 bottle (1 liter) plus 1 cup (225 ml) of red wine
•
1 onion, cut into a 1-inch (2.5-cm) dice
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1 carrot, cut into ¼-inch (6-mm) slices
•
1 celery rib, cut into ½-inch (1-cm) slices
•
4 whole cloves
•
1 tbsp (14 g) whole black peppercorns
•
1 bouquet garni
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1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone removed
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Salt and freshly ground pepper
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2 tbsp (28 ml) olive oil
•
6 tbsp (75 g) butter, softened
•
1 tbsp (14 g) flour
•
¼ lb (112 g) slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch (6 mm by 2.5 cm)
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½ Ib/225 g small, white button mushrooms, stems removed
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12 pearl onions, peeled pinch of sugar
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__BLANK__
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Equipment
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3 large, deep bowls
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Plastic wrap
•
Fine strainer
•
Large Dutch oven or heavy-bottomed pot
•
Tongs
•
Wooden spoon
•
Small sauté pan
•
Small saucepan
•
1 sheet of parchment paper (you can always beg a sheet off your local bakery–they’ve got lots)
•
Whisk
•
Deep serving platter

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