Coq au Vin
Serves 6
From Steve Zobel at Triomphe. Although Zobel makes his own crepes for this recipe,
you can easily pick up a package of crepes at the supermarket and slice them into
very thin strips yourself. Or serve the stew on its own, without any crepes.
8 whole chicken legs, separated into thighs and drumsticks
1 1/2 bottles Burgundy wine
Salt and pepper
1 cup flour
1 cup olive oil
2 large Spanish onions, peeled and coarsely chopped
2 cloves garlic, peeled and sliced thin
1 pint pearl onions, peeled
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
18 whole crimini mushrooms (or substitute your own favorite)
4 cups chicken stock
4 cups low-sodium beef stock
1 tablespoon chopped fresh thyme
5 or 6 crepes, cut into julienne strips
In a large glass bowl, marinate the chicken in 1 bottle of the wine, overnight in the
refrigerator. Discard the wine. Wipe the chicken dry with paper towels. Season the
chicken with salt and pepper and dredge in flour.
In a heavy-bottomed, ovenproof large pot, heat the oil over medium heat. Add the
chicken and brown it on all sides. Remove it from the pan and reserve. In the same
pan, saute for several minutes the onions, garlic, pearl onions, carrots, celery and
mushrooms.
When the chopped onions are nearly translucent, return the chicken to the pot.
Pre-heat the oven to 350 degrees. Add the remaining wine to the pot, and let it reduce
by half. Add the chicken and beef stock to the pot. Season the stew to taste with salt
and pepper. Bring to a slow simmer over low heat. Cover the pot. Bake in the oven
until the chicken is falling off the bone and the liquid is thick. Sprinkle with fresh
thyme and serve over julienned crepes.
