chicken and wine

Coq au Vin

serves 6-8

INGREDIENTS:

6 lbs chicken parts

3 tbsp olive oil

1 onion, chopped

1 celery stalk, diced

3 carrots, sliced on a 1/2 inch bias

4 tbsp flour

2 cups red or white wine

4 cups chicken stock

2 bay leaves

1/2 tsp dried thyme

1/4 cup plus more for garnish, finely chopped flat leaf parsley

kosher salt and coarse ground pepper

3 tbsp butter
2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Season chicken with coarse salt.

2. Brown chicken in batches, about 5 minutes per side. Remove from pot and set aside.

3. Add onion, celery, carrots and cook until soft, about 10 minutes. Lower heat and add flour while continuously stirring. Cook for another 2-3 minutes until the roux begins to turn light brown.

4. Deglaze with wine, scraping up all the fond. Increase heat and add chicken stock, bay leaves, thyme and parsley. Bring to a boil and return chicken and all its juices to the pot. Skim away any scum or fat. Lower heat and simmer for 45-50 minutes.

5. Meanwhile, melt butter in a wide skillet over medium heat. Add mushrooms and sprinkle some salt in. Cook until mushrooms release their juices, about 5-10 minutes. Remove from heat and set aside.

6. Once chicken is done, add mushrooms and its juices to the pot. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with potatoes, rice or noodles.