By Executive Chef Benjamin Nadolny
Suggested Pairing: 2010 NxNW Walla Walla Cabernet Sauvignon
Cook Time: 1 hour, 20 minutes
Autumn is in the air. The days are getting shorter, and the cool nights are giving us reason to stay in and cook traditional family suppers together. Coq au Vin can be traced back to rustic meals eaten in the early 1800’s. One of my favorites approaches is to match the wine used in the recipe with the wine you will be serving with the meal. If you are pairing a Riesling, cook with Riesling. The same goes for Chardonnay, Burgundy or even Champagne. In this version we are focused around the ever so delicious NxNW Walla Walla Cabernet. This Coq au Vin is rich, succulent, and eager to be washed down with this most delicious wine. You can cook with it, but really any Cabernet will provide the flavor bridge we are seeking, so I recommend saving the NxNW for mealtime and savoring every drop of it from the glass.
Add whatever side ingredients suit your taste; I like it with green vegetables such as green beans or kale. It’s also nice with carrots, mushrooms, potatoes, or pasta. Enjoy!
- 2 Tb Olive Oil
- ½ lb Bacon or Pancetta, medium diced
- Salt and Fresh Cracked Black Pepper
- 4 lbs Chicken Leg and Thigh, skin on. If preferred, remove thigh bone.
- 2 Tb Butter
- 1 cup Yellow Onion, medium diced
- ½ cup Carrot, peeled and medium diced
- ½ cup Celery, peeled and medium diced
- 4 each Garlic Cloves, chopped
- 1 Tb Tomato Paste
- 1 ½ cup Heavy Red Wine, preferably Cabernet
- 2 cups Chicken Stock
- 4 sprigs Thyme
- 2 sprigs Rosemary
- 2 Tb Italian Parsley, chopped
- You will need a heavy bottomed, oven safe pan with a lid like a Le Creuset French oven or braiser. You can get by with a heavy bottom pan with a lid or aluminum foil cover
- Preheat the oven to 375 degrees.
- Heat your pan over medium flame, add the olive oil and begin caramelizing the bacon.
- Using a slotted spoon, remove and set aside the bacon leaving behind the fat in the pan.
- Season the chicken with salt and pepper and sear skin side down in the bacon fat. Slowly caramelize the chicken skin all over and turn over to sear the other side as well.
- Remove the chicken and set aside with the bacon. Add the onion, carrot, celery, and garlic. Sweat on low heat, meaning to be soft and cooked through.
- When the vegetables are sweated and begin to caramelize add back the bacon.
- Add the tomato paste and cook into the mixture.
- Add back the chicken, skin side up.
- Add the red wine, chicken stock, thyme, and rosemary.
- Cover the pan with a lid or aluminum foil. Place in the oven for 1 hour. Check to see if the chicken is cooked through, tender, but not quite falling off the bone.
- Pair with a desired side of vegetables or pasta and finish with the chopped parsley. Enjoy!!