Coq au Vin | Dorothy Lane Market

Coq au Vin

COOK TIME 2 hr 30 min
Chef Carrie Walters
  • POSTED Jul 23rd, 2021
  • BY Chef Carrie Walters

Recipe adapted from Pierre Hermé


  • 10 DLM Natural Chicken Legs, cut into drumsticks and thighs
  • 1 bottle of red wine, preferably Burgundy
  • 2 medium onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • ½ cup Cognac or other Brandy
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 garlic cloves, halved
  • 10 whole black peppercorns
  • cups dried porcini mushrooms
  • 2 cups boiling water
  • 10 oz slab bacon, cut crosswides into 1/2-inch strips
  • ¼ cup flour
  • 2 cups low-sodium chicken broth or stock
  • 30 pearl onions, blanched and peeled if fresh
  • 5 Tbsp unsalted butter
  • 1 tsp sugar
  • 1 lb white mushrooms, halved or quartered if large
  • 1 Tbsp DLM Tomato Paste


In a large glass or ceramic bowl, combine the chicken with the wine, chopped onions, carrots, Cognac, olive oil, garlic, peppercorns, and 1 teaspoon of salt. Cover and refrigerate for 1 day.
Preheat the oven to 350°F.
Drain the chicken and vegetables in a colander; reserve the liquid.
Separate the chicken and vegetables and pat dry with paper towels; discard the peppercorns.
In a heatproof bowl, soak the porcini in the boiling water for 15 minutes; drain in a sieve and rinse under cold running water. Rough chop porcini into small pieces.
In a large Dutch oven, cook the bacon over moderate heat, stirring often, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
Season the chicken with salt and pepper. Add the chicken in batches and cook until browned all over. Transfer the chicken to a platter.
Add the reserved vegetables and cook, stirring, until lightly browned, about 5 minutes.
Return the chicken to the pan with browned vegetables and sprinkle it with 1/4 cup of the flour. Bake the chicken for 10 minutes, or until the flour has browned.
Add the stock, reserved marinade, and the porcini; cover and bring to a boil. Reduce the oven temperature to 300°F and bake the chicken for about 50 minutes, or until cooked through.
In a saucepan, combine the onions with 1.5 tablespoons of the butter, sugar, and 1/2 teaspoon of salt. Add water just to cover and boil over moderately high heat, shaking the pan, until the water has evaporated and the onions are lightly caramelized, about 10 minutes.
In a large skillet, melt 1-1/2 tablespoons of butter. Add the white mushrooms, season with salt and pepper, and cook over moderately high heat, stirring often, until lightly browned, about 10 minutes.
Transfer chicken to a platter, cover, and keep warm in a low oven.
Strain the cooking liquid into a medium saucepan and bring to a boil. In a small bowl, blend remaining two tablespoons of butter and 2 tablespoons of flour to a paste. Skim the cooking liquid, then gradually whisk in the paste until the sauce is thick enough to coat the back of a spoon. Whisk in the tomato paste and season with salt and pepper.
Stir the bacon, white mushrooms, and pearl onions into the sauce and bring to a boil. Spoon the sauce over the chicken and serve.


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