Michelin Coq au Vin with Chicken Liver Finish by Fallow

Ingredients

• 1 Whole chicken, cut into 8 pieces and deboned (except wings and legs)
• 150g Smoked bacon lardons
• 250g Button mushrooms, halved or quartered
• 15 Pearl onions, peeled
• 1 Chicken liver, trimmed (optional)
• 2 Carrots, roughly chopped
• 2 Shallots, roughly chopped
• 4-5 cloves Garlic, roughly chopped
• 1 Bouquet garni (leek green, bay leaf, thyme sprigs)
• 30g Plain flour
• 125ml Cognac
• 600ml Dry red wine (Pinot Noir recommended)
• 300ml Reduced chicken stock
• 300ml Beef stock
• 1L Water (for brine)
• 50g Salt (for brine)
• 1 tsp Peppercorns (for brine)
• 2-3 sprigs Thyme (for brine)
• 1 Bay leaf (for brine)
• 2 tbsp Olive oil (or other cooking fat)
• Salt and freshly ground black pepper To taste
• Fresh parsley For garnish

Instructions

1. Prepare the brine: Dissolve 50g salt in 1L water with peppercorns, thyme, and bay leaf. Let infuse.
2. Break down the chicken into 8 pieces, removing bones from breasts and thighs but keeping wings and legs whole. Roast chicken bones and carcass at 180°C (350°F) until golden.
3. Brine the chicken pieces for 4 hours. Remove, rinse thoroughly under cold water, and pat completely dry with paper towels. Lightly dust chicken with 30g flour, shaking off excess.
4. Heat olive oil in a large, oven-safe Dutch oven or braiser over medium-high heat. Sear chicken pieces in batches until deeply golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
5. Add bacon lardons to the pan and render until crisp. Remove bacon and set aside, leaving rendered fat in the pan.
6. Add mushrooms to the pan and sauté until nicely browned and caramelized, about 5-7 minutes. Remove from pan and set aside.
7. Add pearl onions to the pan and sauté until lightly golden, about 4-5 minutes. Remove and set aside with bacon and mushrooms.
8. Add chopped carrots and shallots to the pan and sauté over medium heat until softened and slightly caramelized, about 5-7 minutes. Add chopped garlic and sauté for 1 minute more until fragrant.
9. Increase heat to high. Carefully add 125ml cognac and flambé (or let evaporate). Pour in 600ml red wine and scrape up any browned bits from the bottom of the pan.
10. Add the roasted chicken bones, bouquet garni, 300ml chicken stock, and 300ml beef stock. Bring to a simmer and reduce the liquid by about one-third.
11. Return the browned chicken pieces to the pan, nestling them into the sauce. Ensure they are mostly submerged. Cover the pan with a cartouche (parchment paper lid) or its own lid.
12. Simmer gently on the stovetop or in a preheated oven at 160°C (325°F) for 20-30 minutes, or until the chicken is cooked through and juices run clear when pierced. Chicken thighs may take slightly longer.
13. Carefully remove the chicken pieces and set aside. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing gently on the solids. Discard solids.
14. Return the strained sauce to medium heat and reduce until it coats the back of a spoon. If using chicken liver, blend it with the warm sauce until smooth, then pass through the sieve again for a silkier texture.
15. Return the chicken pieces, bacon, mushrooms, and pearl onions to the sauce. Gently stir in fresh parsley. Warm through for 5 minutes. Serve immediately.