“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

–Edith Sitwell

It’s something of an anomaly that I, a (central) Texas girl, am so enamored by winter time. Perhaps it is the “grass-is-always-greener” syndrome, but every time a leaf falls or a cold front blows in, I feel an ineffable rush of glee; I become that giddy little girl again, one who deeply desires long nights, togetherness, comfort, and of course, something that ties it all together, food that warms even the weariest of souls. This coq au vin is a humble nod to Julia Child’s original recipe and is the antidote to, well, just about anything! It satisfies in every sense of the word, especially on those tired, chilly winter nights. Make this for loved ones once and I guarantee they will ask for it again. Bon appetit!

 

Coq au Vin

adapted from Julia Child’s recipe

makes about 5-6 servings

Difficulty: Medium

 

Ingredients:

3-4 slices thick slab bacon

2 tablespoons butter, separated

small (2.5- 3lb) cut-up frying chicken (or whatever pieces you prefer)

1/2 teaspoon salt

1/8 teaspoon pepper

3-4 large carrots, chopped

3-4 stalks celery, chopped

about 15 small pearl onions (best to buy frozen so you don’t have to peel those little suckers!)

1/2 lb sliced mushrooms (I love shiitake, but whatever you enjoy)

1/4 cup cognac

2 cups young, full-bodied red wine (like a Burgandy or Chianti)

1 1/2 cups chicken or beef broth

1/2 tablespoon tomato paste (optional)

3 sprigs thyme

1 bay leaf

 

Beurre Manié [bur man-yay], noun: A kneaded paste of butter and flour added to a soup or sauce toward the end of cooking in order to thicken.

2 tablespoons flour

2 tablespoons softened butter

 

Method:

Heat oven to 350 F. In a medium/large dutch oven, cook the bacon over medium heat.  When it is done to your liking, set aside. Wash and dry chicken pieces (dry meat is key to perfect browning). Then, salt and pepper all sides generously and lightly dust with flour. Add one of the tablespoons of butter to the dutch oven, and brown chicken on all sides, taking care not to overcrowd (about 8 min per batch).  You will probably need to work in a couple of batches.  Set chicken aside. Add the other tablespoon of butter and toss in the onions, carrot, celery, and mushrooms. Sauté for about 2 minutes.

Pour cognac in the dutch oven to deglaze the pan (make sure to scrape up the brown bits!) If you want to get fancy here, you can flambé by igniting the cognac with a match. Let it burn a minute, then extinguish with lid…(it doesn’t affect the flavor all that much in my opinion, but Julia Child might roll over in her grave.)

Now, add the chicken back into the pot (all of it), along with wine, tomato paste, and enough broth to cover the chicken. Throw in your herbs as well (my favorite is thyme) and the bacon/pancetta. Bring to a boil for just a second and then lower heat, cover, and let it cook for about 30 minutes.

While that’s cooking, you can make the beurre manie. This is a super simple way to thicken up any sauce/soup. All you do is knead the butter and flour together. Ta da! Whisk into the coq au vin when it’s done and ta-da!

Serve alone, over pasta or potatoes, or with crusty bread.

*Optional step (but one I recommend): Make this ahead! Refrigerate once you are finished. Take out of refrigerator and scoop out the congealed layer of fat, then reheat on the stove!