COQ AU VIN

For the Prep

For the Chicken Prep

Trim excess skin from the chicken thighs, then transfer to a rimmed baking sheet and thoroughly dry brine with kosher salt.

Then, transfer to the fridge uncovered for at least 6 hours to ideally 24 hours, or up 36 hours.

After at least 6 hours, the skin should be dry and more translucent with a tacky, semi-sticky texture.

Set aside while you prepare the remaining ingredients.

For the Bacon Prep

Cut bacon slabs into bite-sized pieces.

Then, transfer to a cold nonstick pan, spreading the pieces out into an even layer.

Add water to the pan. Then, cook over medium heat and cover with a lid for 5 minutes or until the fat begins to render out.

Remove the lid and allow the water to evaporate.

Maintain the medium heat and cook the bacon for 5-7 minutes, stirring frequently until all the fat has rendered out, and the bacon is browned and crunchy.

When the bacon is finished cooking, strain the rendered fat through a fine mesh sieve, reserving for later use.

Spread the cooked bacon out on a paper towel-lined plate and allow to cool.

Meanwhile, prepare the vegetables.

For the Vegetables Prep

Chop the yellow onion, celery, and parsnip into uniform pieces.

Then, thinly slice the garlic lengthwise.

Set aside.

For the Bouquet Garni

Add all herbs, mushrooms, and peppercorns to the cheesecloth and tie it off into a little bundle. Set aside.

For the Sauce Prep

Prepare red wine in a measuring cup.

Combine Better than Bouillon in a bowl with cold or room temp water.

Then, bloom the gelatin, sprinkling over top slowly, a little bit at a time. Let the stock sit to allow proper hydration.

For the Cooking

For the Chicken

Preheat oven to 350°F.

Transfer the dry-brined chicken thighs skin-side down to a cold stainless steel pan on a large burner for solid, even heat.

Turn heat to medium low and when about ¼ cup of fat has rendered out, increase the heat to medium, tilting the pan to ensure the chicken edges are fried by the fat.

The chicken thighs skin is fried when they lift easily from the bottom of the pan with no resistance.

Transfer the chicken thighs to a plate, reserving about 2 tbsp of the chicken fat in the pan.

Then, add 2 tablespoons bacon fat to the pan.

Over medium-high heat, add the vegetables and sauté the vegetables until they begin to release moisture, then scrape the fond up from the bottom of the pan.

When the vegetables start to color and caramelize, quickly add the slivered garlic, flour, and tomato paste, sautéeing for 30 seconds between each addition.

When the tomato paste starts to stick to the bottom of the pan, scrape it up, kill the heat, then add a splash of brandy, using a stick lighter to carefully flambé.

Once the brandy has burned off, allow the remaining liquid to evaporate, then scrape the fond from the bottom of the pan. Add bloomed chicken stock.

Then, add red wine, stirring to combine.

Bring to a simmer then add Bouquet Garni. Turn off the heat then add the chicken thighs back to the pan, making sure the skin is above the water level.

Transfer the entire pan to the preheated oven for 45 to 1 hour until the chicken is tender, the vegetables are fully cooked, and the chicken skin is crispy.

For the Mushrooms

Add melted butter to a nonstick pan over medium heat and melt until foamy.

Then, add mushrooms and toss to coat in butter.

Cover and let the mushrooms steam for 3-5 minutes.

Remove the lid and continue to cook, tossing until the liquid evaporates and the mushrooms are golden brown and fragrant.

Then add thyme.

Keep warm and set aside for serving.

For the Pearl Onions

Thoroughly dry the pearl onions with paper towels.

In a nonstick pan over medium heat, melt the salted butter, then add the dried pearl onions tossing to evenly coat in butter.

Cook until the onions begin to brown, then add beef broth. Cover, then once the onions are just tender, remove the lid and braise on the stove for about 30 minutes and allow the liquid to cook off.

The final result should be jammy and golden brown onions. Keep warm and set aside until ready to serve.

For the Buttered Noodles

For the Beurre Monté Sauce

In a stainless steel saucepan, add water and bring it up to a simmer.

Then, reduce heat to low and begin adding salted butter, little pieces at a time and whisking constantly over low heat until all the butter has been incorporated.

The final result should be the consistency of an alfredo sauce. Set aside until ready to serve.

For the Assembly

Remove coq au vin from the oven and transfer chicken thighs to a plate.

Allow the remaining liquid to reduce by half over high heat until it is a thick, glossy sauce.

Meanwhile, place the chicken thighs on a parchment-lined rimmed baking sheet and transfer to 400°F convection oven for 2-3 minutes for a final crisp.

Cook the pasta, reserving pasta water to maintain butter emulsion. Strain, then toss in the Beurre Monté Sauce, sprinkle with kosher salt

Remove the Bouquet Garni, pressing liquid through a fine mesh sieve to retain flavor.

Add mushrooms and bacon to the sauce, reserving a handful for garnish. Mix to combine and keep the sauce warm until ready to serve.

When the chicken is done crisping in the oven, return to the sauce.

Finally, plate cooked buttered noodles alongside coq au vin sauce, and chicken. Garnish chicken with pearl onions, mushrooms, bacon, and parsley, and the pasta with freshly chopped chives.