Texas-Style Coq au Vin
Author Joe Gracey reports that he was excited about the prospect of making coq au vin out of an actual coq, or rooster-but when his roosters found a new home, he came up with this chicken-based variation.
3 oz. pancetta, diced
1 5-7-lb. stewing chicken, cut into 8 pieces
24-30 pearl onions, blanched and peeled
8 tbsp. butter
4 tbsp. flour
1 medium yellow onion, peeled and chopped
1 carrot, peeled, trimmed, and chopped
1 rib celery, chopped
1 clove garlic, peeled and minced
1 bottle hearty red wine
1 bay leaf
1 tsp. dried thyme
Leaves from 5 sprigs parsley, chopped
Salt and freshly ground black pepper
12-18 button mushrooms, stemmed and cleaned
1. Sauté pancetta in a large sauteuse or heavy wide pot over medium-high heat until browned, 5-6 minutes. Transfer pancetta with a slotted spoon to a large bowl. Add chicken pieces to pan and brown all over, 4-5 minutes, then add to bowl with pancetta and set aside. Sauté pearl onions until well browned, 4-5 minutes, then transfer to a small bowl and set aside.
2. Melt 3 tbsp. of the butter in same pan over medium heat. Add flour and cook, stirring constantly, until pale brown, 1-2 minutes. Add chopped onions, carrots, celery, garlic, and reserved pancetta, chicken, and any accumulated juices. Add wine, scraping browned bits stuck to bottom of pan, then add 1 cup water, bay leaf, thyme, half the parsley, and salt and pepper to taste. Reduce heat to medium-low and simmer, partially covered, until chicken is tender, 1-1 1/2 hours.
3. Meanwhile, melt the remaining 5 tbsp. butter in a large skillet over medium-high heat: sauté mushrooms until well browned, about 5 minutes, and set aside.
4. Transfer chicken with a slotted spoon to a bowl. Purée sauce from pan in the jar of a blender, then return sauce and chicken to pan. Add mushrooms and pearl onions, adjust seasonings, and simmer over medium-low heat for 30 minutes. Serve garnished with remaining parsley.