Chef Gui’s Coq au Vin
Total time: 45 minutes
2 young, organic chicken (less than 3.75 lbs each), broken down into 4 “airline” breasts, 4 thighs, 4 legs, 2 necks, 2 livers, and 4 chicken feet.
8 ounces of pancetta
2 carrots, peeled
1 fennel bulb
3 shallots, peeled
18 baby onions, peeled
5 medium-sized Yukon gold potatoes
½ pound wild, fresh chanterelles mushrooms, cleaned, and stems removed
½ cup Pastis liquor
2 bottles red AOC Bourgogne (French Pinot Noir)
2 cups of veal demi-glace
2 tablespoons chopped fresh thyme
1 bay leaf
1 parsley sprig
5 unpeeled, crushed garlic cloves, plus a peeled garlic clove
1 tablespoon fresh French tarragon, minced
2 tablespoons tomato paste
¼ cup white flour
1 tablespoon of sugar
¼ cup duck fat
1 tablespoon of butter
White pepper to taste
Salt and freshly ground black pepper to taste
- Wash and dry the chicken pieces thoroughly. Season ¼ cup of flour with salt and pepper, and flour the chicken lightly, using additional seasoned flour, if necessary.
- In a medium-sized cast iron Dutch oven, add 1 bottle of red wine with the bay leaf, thyme, rosemary, parsley sprig, and crushed garlic. Add the chicken necks and feet. Bring to a boil, and reduce to a glaze.
- Meanwhile, heat up another large cast iron Dutch oven over high heat. Add 2 tablespoons of duck fat, and continue to heat until the fat is very hot but before it begins to smoke. Quickly brown the floured chicken on all sides, cooking thighs, legs, and breasts in batches to avoid overcrowding and to ensure even cooking. Leave the thighs and legs in, but remove the breasts from the Dutch oven and reserve for later use.
- Dice the carrots, fennel, and shallots. Add to the Dutch oven and stir. Add the tomato paste and cook for a minute over medium-high heat.
Add 1/4 cup Pastis liquor, heat briefly and then flambe’.
Add ½ bottle of red wine and reduce for one minute.
Finally, add the demi-glace, salt and pepper, and simmer the coq au vin for 30 minutes.
- Meanwhile, prepare the garnish:Quarter the Chanterelles mushrooms. Heat up a sauté pan to medium-high, add a tablespoon of duck fat, and sauté mushrooms until brown, about 8 minutes. At the last minute, add salt, pepper, minced garlic and 1 teaspoon of French tarragon.
b. Put the pearl onions in a saucepan, and barely cover them with water, 1 tablespoon of sugar, and 1 tablespoon of butter. Bring to a simmer and reduce until the onions are caramelized, about 10 minutes.
c. Tourne’ the Yukon Gold potatoes into 20 “pommes cocotte” (football-shaped, about 1 ½ inch). Put them in a saucepan, cover with cold water, bring to a boil, then simmer for 2 minutes. Remove from water, dry, and in a sauté pan over medium-high heat, sauté in duck fat until golden brown, about 10 minutes. Sprinkle 1 teaspoon of minced tarragon over potatoes and reserve.
- Slice the pancetta into “lardons”. Put them in a saucepan, cover with cold water, bring to a boil, and simmer for 2 mintues. Remove from water, dry, and in a sauté pan over medium-high heat, sauté in duck fat until goldren brown and slightly crispy, about 10 minutes.
- To finish: Add the chicken breasts to the braised chicken, and simmer for an additional 15 minutes. Add the red wine glaze too, and stir. Taste the Coq au Vin and adjust with salt and pepper. Reduce the sauce if necessary.
- To serve: In a large “pasta” bowl, place 2 or 3 pieces of chicken. Spoon some sauce over the chicken. Sprinkle with 1 teaspoon of fresh tarragon. Arrange the elements of the garnish over the dish: 3 or 4 potatoes, sautéed mushrooms, caramelized baby onions, and crispy pancetta lardons.
Serve at once.