Coq Au Vin (France)

      Throughout the kitchens of France there is a particular stew that is served almost on a weekley basis.  But, calling it a stew just doesn't do it justice.  In all the world, I do not know of any other stew which use an entire bottle of good quality burgundy, and there is also no other stew which uses the best part of a chicken.  Unfortunately, there is not other type of food which Coq Au Vin resembles.  So like many of the other French classics a stew it remains.
      The rules of classic french cuisine dictate that Coq Au Vin should be made using a well aged cock, aka an older male chicken.  But as this would require an extreme amount of control over livestock it has become nearly impossible to follow this rule, and most simply use what they can get from their local grocer. 
      My recipe for Coq Au Vin calls for chicken leg quarters, which is a fancy way of saying the still attached chicken leg and thigh.  I call for this because white meat never seems to hold the moisture as it should, which cause you to lose alot of that great flavor from the wine.  Also I call for a good quality burgundy, which means that it may cost you a good thirty dollars rather then ten.

Coq au Vin

5 pounds chicken leg quarters

1/2 pound slab bacon

12 baby onions

5 cups baby bella mushrooms

3 cloves of garlic, minced

1 bottle (750 ml) of a good quality burgundy

2 cups chicken broth

2 teaspoons fresh basil

1 bay leaf

3 tablespoons fresh parsley

3 tablespoons butter

3 tablespoons flour

Season the chicken leg quarters with salt and pepper.  Slice the bacon thin and place in a large dutch oven, when the bacon has browned remove it from the heat and place on a paper towel lined plate until needed.  Meanwhile saute the onion in the bacon drippings.  Add in the garlic and mushrooms and saute just until tender. 

Add in the chicken and brown it on all sides.  Add in the wine, broth and the herbs.  Cook the mixture for 45 minutes over high heat, until chicken has cooked through.  Re-introduce the bacon and cook for an additional 5 minutes. 

In a bowl melt the butter in the microwave.  Mix in the flour to make a rue and set aside.  Remove the chicken and vegetables from the dutch oven and place on the intended serving platter.  Mix the rue in with the sauce that is in the dutch oven and cook over medium heat for about 5 minutes.  Pour the sauce over the chicken and serve. 

Serves 6