French Bistro Coq au Vin
A traditional French bistro is an interesting study in dining psychology. The tables are impossibly close together, yet it ‘s hard to make out the neighbour’s conversation as sound reverberates off all the hard surfaces. The decor is basic; the chairs are not chosen for lingering, and the table settings are ordinary. Yet, there is a “je ne sais quoi” attraction to eating in a frenzied environment. Personally, I think it is because one’s expectations are fixated on time-tested recipes such as Coq au Vin. This recipe is by our friend David @ Cocoa & Lavender.
Coq au Vin
This classic French poultry recipe by Chef Ryan McIntyre, Bistro Zinc, Lenox, MA was adapted for Cocoa & Lavender.
- 2tbsp vegetable oildivided
- 4 or 5 skin-on, bone-in chicken legsthigh and drumstick
- Kosher salt
- Freshly ground black pepper
- 12oz thick-cut bacon*cut crosswise into 1/3-inch slices
- 3 Carrotspeeled, chopped
- 3 Celery stalksminced
- 1 oinionminced
- 4cups dry red wine, such as Burgundydivided
- 1/2cup Tomato paste
- 1quart low-sodium chicken broth
- 12sprigs Thyme
- 6sprigs rosemary
- 1lb wild mushrooms**cut in bite-size pieces
For the bacon - David used salt pork to avoid a smoky flavour
For the mushrooms - use baby bellas, shiitake & oyster mushrooms
Coq au Vin can be made 3 days ahead. Chill uncovered until cold. Cover, keep chilled. Rewarm before serving.