In early spring the evenings are still cool with an occasional chance for a late season shower. It’s the perfect time to fill your home with the aroma of braised meats, hearty vegetables and flavorful wine, all highlighted in this featured recipe from Alisal’s Executive Chef Anthony Endy.
Coq au Vin has its roots in northern France, but with the Ranch’s home in the famous Santa Ynez Valley Wine Country, it fits right in with the Alisal’s hearty, tasty ranch fare. Slow cooked, this one-pot meal combines braised chicken and seasonal root vegetables like sweet carrots, with mushrooms and garlic and simmers them all in a nice red wine flavored with locally grown herbs. Chef Endy likes serving the main dish with a creamy mashed potato or polenta and of course, a crusty bread for soaking up all the delicious sauce. This meal is sure to get an enthusiastic “yee-haw” from family and friends lucky enough to try it. We look forward to sharing a delicious meal from Chef Anthony alongside a beautifully crafted bottle of local wine, sure to please any palate.
Recipe: Coq au Vin
“Also known as Rooster with Wine, here I braise chicken with red wine for a cold weathered one pot meal.” — Chef Anthony
– 10 each all natural chicken dark meat quarters, leg and thigh attached
– Kosher Salt and Freshly Ground Black Pepper
– 3 cups hearty red wine
– 1 bay leaf
– 5 sprigs fresh thyme
– 4 ounces bacon, diced into 1/4-inch pieces (about 1 cup)
– 3 tablespoons blended oil, more as needed
– 12 to 15 fresh peeled pearl onions
– 4 carrots, sliced 1”
– 4 cups white mushrooms, cleaned and trimmed, halved if large
– 2 tablespoons minced garlic
– 1 tablespoon tomato paste
– 2 tablespoon all-purpose flour *rice flour for gluten free
– 3 tablespoons brandy
– 3 cups good quality chicken stock, preferably homemade
– 3 tablespoons butter
Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
In a large Dutch oven or a heavy-bottomed pot with a tight fitting lid, cook bacon over medium-low heat until fat has rendered, and bacon is golden and crispy, 10 to 15 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving rendered fat in pot.
Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat bacon fat over medium heat until it’s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
Add pearl onions, carrots, and mushrooms to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, add brandy and reduce for 1 minute. Add reserved wine marinade and chicken stock, bring to a boil. Skim off any large pockets of foam that form on the surface.
Add chicken, any accumulated juices. Cover and simmer for 30 to 40 minutes, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary. Mount (melt) the butter into the braising liquid until emulsified and creamy.
Serve over creamy polenta or mashed potatoes with braising jus and bacon.