Coq Au VinRecipe By: Jamie Kennedy
“I’ve always been a big fan of coq au vin,” says Jamie. “Clearly, this is a French dish in origin. Part of my creative process is to give a local twist to classic French dishes. Wine plays an important role in the preparation of coq au vin, and I’ve taken the delicate flavor of burgundy wine — the wine of the region of France this dish hails from — and transposed the original idea onto the vineyards of Ontario, where some wineries have made a real success in producing a red wine from the hybrid varietal Baco Noir. The grape produces wine with a deep color and complex flavor profile.”
- 6 juniper berries, crushed
- 12 black peppercorns, crushed
- 750 mL red wine, ideally Baco Noir
- 1 medium onion, finely chopped
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 bay leaves
- 1 small bunch fresh thyme, leaves only
- 1 small bunch parsley, stalks only
Chicken & Vegetables
- 4 lb. (2 kg) whole chicken
- 1/4 cup unsalted butter, divided
- 2 cups homemade or low-sodium chicken stock
- 2 cups (200 g) pearl onions
- 1 leek, well washed, white and light green parts only
- 6 cups (1 lb.) white mushrooms
- 1 1/4 cups (200 g) baton-cut side bacon
Plan Ahead: Chicken needs to marinate for 2 days in advance.
- In large bowl, combine all chicken marinade ingredients.
- Separate chicken into leg and breast pieces (save wings for another purpose). Cut each piece in two. Add chicken to marinade and cover with waxed paper so meat is fully submerged. Leave in refrigerator for 48 hours.
- Remove meat from marinade. Strain marinade and reserve both liquid and vegetables. Pat chicken dry and season with salt and pepper.
- In large Dutch oven or heavy pot on high heat, melt 2 tablespoons of butter and, working in batches if needed, sauté chicken pieces for 10 to 12 minutes until golden on all sides. Remove and set aside.
- Add marinade vegetables and sauté for 5 minutes, or until lightly browned (watch carefully; the sugar from the wine makes them burn easily).
- Add marinade liquid, stock and chicken pieces (liquid should cover chicken; add a little extra stock if needed) and bring to a boil.
- Reduce heat, cover and simmer for 20 to 30 minutes, until thigh juices run clear. Remove chicken to serving dish and keep warm.
- Increase heat to high and reduce sauce by half, skimming surface periodically to remove excess grease.
Cook Vegetables & Serve
- Meanwhile, peel pearl onions, cut leek into 1⁄4-inch dice and quarter mushrooms.
- In frying pan on medium-low heat, add bacon and sauté until it renders some fat. Add remaining 2 tablespoons of butter, onions and mushrooms, and sauté gently for
5 minutes, or until tender.
- Strain reduced sauce and discard marinade vegetables. Add mushroom mixture to sauce and bring to a boil. Taste and adjust seasoning as needed.
- Pour sauce over chicken and serve immediately with boiled potatoes.