For me, Coq au Vin is the perfect winter dish. Warm, full of tender meat, and earthy root vegetables, it is so hearty, so rustic and yet balanced. Using a wine for the dish that is similar to the wine paired with it will make the dish seamless.
Lay the chicken pieces on a parchment lined baking pan; season chicken with salt and pepper and lightly dust with flour.
Heat canola oil in a heavy bottomed stock pot, slowly add the chicken and cook 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 and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized.
Deglaze the pan with the brandy and add the browned chicken, red wine and tomato paste and thyme. Bring to a boil and simmer on very low heat for about 3 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 had thickened, add the chicken and season to taste. Serve over egg noodles.
2 chickens, cut up
½ cup all-purpose flour
½ cup canola oil
1 slice smoked bacon (optional)
1 cup celery, medium diced
1 cup diced carrot
1 cup diced onion
4 garlic clove, peeled and sliced
6 ounces button mushroom, washed and diced
1 cup brandy
2 bottles red wine
2 tablespoons tomato paste
2 sprig fresh thyme
- fine sea salt and freshly ground black pepper
1 package egg noodles, cooked