Coq Au Vin

Coq Au Vin
Serves 6

This dish is often overcomplicated but there’s only one secret: allow the chicken the marinade for a least a day (or overnight). This allows for the wine’s acidic to tenderize the protein. Complex, rich, elegant, and sexy. This dish is ideal for a date night – or the first chilly autumnal evening.

1 chicken, cut into 4 pieces, two breasts and two legs
2-3 tablespoons salt, divided
1 large red onion, chopped
1 head garlic, cloves removed and crushed 
1 bottle dry red wine 

Season chicken with salt 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 red onion, chopped
4 carrots, peeled and cut into large chunks
4 stalks celery, cut into large chunks
2-3 bay leaves
1 bunch thyme
1 tablespoon freshly cracked black peppercorn

Remove chicken from refrigerator 1 hour prior to roasting.

Preheat oven to 425° F. In a large shallow dutch oven (or really, any oven proof pan) add a few glugs of olive oil (aka a few tablespoons) and place freshly cut vegetables, and vegetables from marinade in pan. Drain remaining wine and place chicken skin side up. Season well with more olive oil (few more glugs), salt, and pepper. Throw thyme and bay leaves, whole, over chicken, or tuck into veg. 

Roast chicken for 35-45 minutes or until internal temperature reaches 165° F. Serve with a bright zippy acidic salad or potatoes.