Coq au Vin or "rooster in wine" is a traditional French peasant stew that became popular thanks to Julia Child's encouragement. While the original recipe might turn a tough old rooster into something delicious, it's delightful with chicken quarters. Take the chicken out of the fridge about 30 minutes before you cook this dish. You will obtain a much better sear on the chicken.
You will need:
1/2 cup meaty slab bacon, sliced 1/4 inch thick, or pancetta or guanciale.
4 whole chicken quarters
Salt and pepper
2 garlic cloves, smashed
1 medium onion, finely chopped
4 large carrots, sliced 1/4 inch thick
2 cups dry red wine
2 cups chicken stock or bone broth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound mushrooms, stems discarded and caps thickly sliced
2 tablespoons chopped parsley
In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock and bacon, bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Garnish the coq au vin with the parsley. Serve over mashed potatoes, (I served my mascarpone mashed potatoes) .
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