Dining and Cooking
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Coq au Vin With Roasted Vegetables

Ingredients

For the chicken:

  • 4 whole chicken legs with skin on
  • Salt and pepper
  • 2 tablespoons olive oil
  • 8 ounces smoked slab bacon, cut in 1/4-inch dice or lardons
  • 2 large carrots, peeled and coarsely chopped
  • 2 large onions, peeled and coarsely chopped
  • 1 small celery stalk, coarsely chopped
  • 2 garlic cloves, unpeeled, crushed
  • 3 tablespoons all-purpose flour
  • 3 cups red wine
  • 1 small bunch parsley
  • ½ bunch fresh thyme, plus additional for garnish
  • 1 bay leaf
  • 1 to 2 cups chicken stock

For the vegetables:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 baby carrots, trimmed and peeled
  • 12 cipollini onions, trimmed and peeled
  • Salt and pepper
  • 12 crimini mushrooms, cleaned, trimmed and cut vertically in half
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1452 calories; 92 grams fat; 26 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 16 grams polyunsaturated fat; 62 grams carbohydrates; 10 grams dietary fiber; 24 grams sugars; 73 grams protein; 367 milligrams cholesterol; 1617 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat oven to 325 degrees. Season chicken with salt and pepper. Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high heat, add chicken and brown. Place chicken in a bowl and spoon out fat from pan. Sauté two-thirds of the bacon in the pan until bacon is lightly browned and fat is rendered, about 5 minutes. Put bacon in a bowl and add vegetables and garlic to the pan. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Sauté until vegetables start to soften, about 5 minutes. Sprinkle with the flour and stir to coat. Cook, stirring, 2 minutes. Add wine and stir to blend. Add chicken, herbs and enough stock to cover. Heat just to boiling, cover and place in oven. Bake for 1 1/2 to 2 hours or until the meat begins to come off the bone.
  2. While chicken cooks, sauté remaining diced bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove and set aside. Reserve drippings in skillet.
  3. To make the vegetables, add 1 tablespoon each olive oil and butter to bacon drippings in skillet. Add carrots and cipollini onions and sprinkle with salt and pepper. Sauté until nicely browned, about 5 minutes. (Brown vegetables separately if using a smaller skillet.) Remove to a roasting pan with a slotted spoon and set aside. Brown mushrooms in drippings, about 3 minutes, and place in a bowl.
  4. When chicken is done, put in a large bowl with a slotted spoon. Raise oven temperature to 350 degrees. Strain braising liquid into a 3-quart saucepan and spoon off fat. Boil until liquid is reduced to 2 cups, about 15 minutes. Taste and adjust seasoning.
  5. Meanwhile, roast the carrots and onions in the oven until tender, about 10 minutes, adding mushrooms the last 5 minutes.
  6. To serve, top each chicken leg with braising liquid, roasted vegetables, mushrooms and bacon. Garnish with thyme sprigs.

About 2 hours 30 minutes

Dining and Cooking