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Coq au Vin
Main Courses
Date: March 31, 2016
  • 1/2 cup lardons (bacon or salt pork)
  • 2 1/2 to 3 pounds chicken legs and thighs
  • 4 – 5 tablespoons butter
  • 2-3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1/3 cup good brandy
  • 2 large cloves of garlic, pureed
  • 2-3 tablespoons tomato paste
  • 3 cups young red wine (Pinot Noir)
  • 1 cup chicken stock (or more)
  • 1 bouquet garni
  • Beurre manie, for the sauce
  • Fresh parsley sprigs (or chopped parsley)
  • 12 to 16 small brown-braised white onions
  • 3 cups fresh mushrooms
Preparation Steps:
  1. In a medium sauté pan over medium high heat, sauté the blanched bacon or salt pork and remove to a side dish, leaving the fat in the pan.
  2. Season the chicken with salt and pepper.
  3. Add a tablespoon of the olive oil to the pan. Place the chicken skin side down in the pan a cook until it is a dark golden color.
  4. While the chicken is still in the pan add the brandy and flambé the chicken with the brandy. Remove the chicken and set aside.
  5. In the same pan over medium heat, add the garlic and tomato paste and cook or 1-2 minutes.
  6. Add the red wine, chicken stock and bouquet garni.
  7. Return the chicken to the pan, cover and place in a preheated oven 300 degrees. Cook for about 1/12 hours.
  8. While the chicken is cooking in a large sauté pan over medium high heat, add 2 tablespoons butter and I tablespoon olive oil, heat then add the mushroom and sauté until they are golden brown. Remove from the pan and set aside.
  9. Next add the pearl onions, (if you need to add more butter and oil do so) sauté the onions until they are caramelized. Remove fan reserve with the mushrooms.
  10. When the chicken is finished, remover from the pan. Degrease the top if needed.
  11. If the sauce is too thin you can reduce the liquid and or whisk in some of the Beurre manie to get the desired consistence.
  12. Add the chicken and reheating with the mushrooms and onions.

Wine: Red Burgundy (Pinot Noir)

Special note: To blanch bacon or salt pork: When you use bacon or salt pork in cooking, you want to remove its salt as well as its smoky flavor, which would permeate the rest of the food. To do so, you blanch it -- meaning, you drop it into a saucepan of cold water to cover it by 2 to 3 inches, bring it to the boil, and simmer 5 to 8 minutes; the drain, refresh in cold water, and pat dry in paper towels. 


Yield: 4-6 Serving

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”