Coq Au Vin

Coq Au Vin
Serves 6

I mean, is there any dish sexier (but not sexy looking) than Coq Au Vin? It's like the sexy bed head of culinary world. Its got this element you can't get unless there's a little rough and tumble. Soak this chicken in wine overnight. If you don't want to make your own stock - that's ok, I don't judge. The secret ingredients are mustard and castelvetrano olives. 

1 chicken, cut into 9 pieces (2 legs, 2 thighs, 2 boobs, 2 wings & 1 backbone), wings and backs reserved
Salt
1 large onion, chopped
1 head garlic, cloves removed and crushed
1 bottle good Bordeaux

Season chicken with salt and pepper and place in a large bowl or container with onion, garlic and wine. Let the chicken marinate, refrigerated, overnight turning once or twice.

Extra virgin olive oil
1 onion, chopped
2 carrots, peeled and sliced
1 leek, cleaned white and green parts chopped
2 stalks celery, roughly chopped
1 bay leaf
1 bunch thyme
1 tablespoon black peppercorns

To make stock heat large pot over medium heat. Add olive oil. Season backs and wings of chicken with salt and sear chicken for 4-5 minutes per side. Flip and continue to brown. Remove and transfer to a plate.

Add onion, carrots, leek and celery and sauté until browned a bit and translucent.

Return chicken back to pot and pour enough water to cover the chicken.

Add bay leaf, thyme and peppercorn. Lower and simmer, skimming impurities off the surfaces until reduced by about half. Should take about 2 hours.

Cool, strain and refrigerate until needed.

2 tablespoons butter
1/2 lb. bacon, cut into lardons
1/2 lb. cremini mushrooms, quartered
1 tablespoon all purpose flour
1/4 cup Cognac
1/4 cup Dijon mustard
1 bag frozen pearl onions
1 handful pitted and smashed castelvetrano olives

Remove chicken from wine and reserve vegetables and wine.

In a large Dutch oven sauté bacon until fat is rendered. Remove and set aside. Season chicken with salt. Melt butter in pan and sear chicken skin side down until golden, about 8 minutes. Flip and continue. Remove chicken and place on a plate.

Add mushrooms in two batches, searing and NOT stirring. Sexy mushrooms have color. Repeat, adding more fat if needed - don't think you will though. Remove and set aside. 

Add vegetables from marinade to the pan and sauté.

Add chicken back to pan and sprinkle with flour, stirring for 2 minutes. Pour in cognac and light a match, flambé. 

When flame dies pour in enough reserved wine and stock to cover chicken. Add mustard, onions, mushrooms and bacon back to pan. Simmer until chicken is tender but not falling off the bone, about an hour.

When meat is tender, remove and place on a plate. Bring sauce to a boil and reduce until desired thickness, 8 to 10 minutes. Remove from heat, season and add olives.

Sauce chicken or return chicken back to sauce and serve with crusty bread and more wine.