Classic Coq au Vin with Rich Mushroom Garnish by Adam Byatt

Ingredients

• 1.5 kg Chicken, cut into 13 saute pieces
• 1 bottle Red wine (for marinade and braise)
• 1 head Garlic, whole
• 2 tbsp Black peppercorns
• 4 sprigs Thyme
• 200g Bacon, diced
• 500g Mushrooms, quartered
• 100g Plain flour
• 1 tsp Salt (for flour)
• 0.5 tsp Black pepper (for flour)
• 1 litre Chicken stock
• 1 Carrot, chopped
• 1 Celery stalk, chopped
• 1 Leek, chopped
• 1 Onion, chopped
• 1 tbsp Olive oil or cooking fat
• 3 tbsp Chopped fresh parsley

Instructions

1. Marinate chicken pieces in red wine, whole garlic head, black peppercorns, and thyme overnight in the refrigerator for deep flavor.
2. Remove chicken from marinade, reserving the liquid and vegetables. Pat chicken dry and lightly coat with seasoned flour (salt and pepper).
3. Heat oil/fat in a large, oven-safe pot or Dutch oven over medium-high heat. Sear chicken pieces until lightly browned on all sides, then remove and set aside.
4. Add bacon to the pot and cook until crisp. Remove bacon, leaving rendered fat. Add the marinated vegetables (strained) and peppercorns to the pot and sauté for 5-7 minutes until softened.
5. Pour in the reserved red wine marinade. Bring to a boil and reduce the wine by half, scraping up any browned bits from the bottom of the pot.
6. Return the chicken pieces to the pot. Add enough chicken stock to almost cover the chicken. Bring to a simmer.
7. Prepare a cartouche (a circle of parchment paper with a hole in the center) and place it on top of the chicken and liquid. Cover the pot with a lid.
8. Transfer to a preheated oven at 160°C (325°F) and braise for 1.5 hours, or until the chicken is tender but not falling apart.
9. While chicken braises, sauté quartered mushrooms in a separate pan until golden brown and their juices have released. Set aside as garnish.
10. Once chicken is cooked, carefully remove it from the pot. Skim any excess fat from the sauce. Simmer the sauce on the stovetop to reduce and thicken to a coating consistency (about 15-20 minutes).
11. Stir in the cooked bacon and sautéed mushrooms. Add chopped parsley for freshness. Return the chicken to the sauce to warm through.
12. Serve Coq au Vin over mashed potatoes, spooning plenty of the rich sauce, bacon, and mushrooms over the chicken pieces.