Coq au Vin with Plums – Adam Hayes

October 23, 2013

Recipes

Recipe by: Red Stag Grill Executive Chef Adam HayesGrand Bohemian Hotel Asheville.

• 2 (2 1/2 to 3-pound) broiler-fryer chickens, quartered
• Salt and ground black pepper
• 2 teaspoons freshly grated nutmeg
• 5 to 6 slices thick cut bacon, cut into large pieces
• 1 leek, sliced
• 1 medium parsnip, coarsely chopped
• 8 cloves garlic
• 1/4 cup brandy
• 4 fresh thyme sprigs
• 4 bay leaves
• 4 plums, pitted and cut into wedges
• 1 1/2 cups chardonnay
• 1 (14 1/2-ounce) can chicken broth or stock
• 3 tablespoons vegetable oil
• 15 to 20 pearl onions, trimmed and peeled*
• 1 pound mushrooms (chanterelles, cremini, etc.), whole or cut in bite-sized pieces
• 1 teaspoon freshly grated nutmeg
• 2 tablespoons arrowroot
• 2 tablespoons water
• Mashed Potatoes

Directions:

Preheat oven to 300°F. Season chicken pieces generously with salt, pepper and the 2 teaspoons nutmeg; set aside. In Dutch oven cook bacon over medium heat until crisp. Remove bacon from Dutch oven with slotted spoon. Drain bacon on paper towels. Brown chicken pieces, half at a time, in hot bacon drippings until golden brown. Remove chicken from Dutch oven. Drain all but 1 tablespoon drippings from Dutch oven.

Add leek, parsnip and garlic to Dutch oven; cook 4 minutes over medium heat or until garlic lightly browns. Remove Dutch oven from heat. Carefully add brandy to Dutch oven. Return to heat. Cook and stir to scrape up any browned bits from bottom of Dutch oven and until brandy glazes the bottom of the Dutch oven. Add thyme, bay leaves, and half the plums. Add wine. Bring to a boil. Reduce heat and simmer, uncovered, until mixture is reduced by 1/3. Add chicken stock. Bring to boiling. Add chicken pieces to Dutch oven. Cover Dutch oven; place in the oven. Bake 30 minutes or until chicken is no longer pink (180°F).

Remove chicken from liquid and set aside. Strain braising liquid; discard solids. Skim fat from braising liquid. You should have about 2 1/2 cups liquid.

Heat oil in Dutch oven. Add pearl onions; cook 6 minutes or until browned. Add mushrooms and remaining plums; cook 4 minutes more or until tender. Add braising liquid and remaining 1 teaspoon nutmeg. In a small bowl combine arrowroot and water; add to Dutch oven. Cook and stir until mixture is slightly thickened and comes to a boil. Stir in bacon and chicken pieces; heat through. Season to taste with salt and pepper. Serve with Mashed Potatoes. Makes 6 to 8 servings.

Tips:

To peel pearl onions, cook trimmed onions in medium saucepan in enough boiling water to cover 1 minute; drain well. Cool onions slightly; push onion from peel by squeezing root end.

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