Balthazar’s Coq Au Vin

Unlock the secrets of a perfect Coq Au Vin recipe, a French classic that has transcended rustic origins to grace tables worldwide.

Crafting the Perfect Coq Au Vin

Coq Au Vin, literally translating to "rooster in wine," originated as a clever solution to tenderize tough roosters in a red wine marinade.

Over time, its hearty flavors and simplicity made it a darling of French cuisine, finding its way into both home kitchens and upscale restaurant menus.

Balthazar's Culinary Excellence

Enter Balthazar, the famed NYC restaurant that elevates French dining to an art form.

At the heart of SoHo, Balthazar's Coq Au Vin stands as a testament to tradition blended with modern sophistication.

Slow-cooked to perfection, it reflects the restaurant's commitment to quality ingredients and meticulous preparation.

Scaling Down for Home Cooking

Now, let's bring this culinary experience to your kitchen!

Inspired by Balthazar's approach, I've experimented to scale down Coq Au Vin.

This isn't a simple division of ingredients; it's a meticulous adjustment, maintaining the dish's essence while accommodating a smaller serving size.

Reducing certain elements required experimentation, but the goal was clear – preserve the rich taste without compromising on the essence of Coq Au Vin.

The result is a scaled-down version, inviting you to experience the warmth of this classic French dish without the fuss of a large-batch preparation.

Dive Into French Comfort

Coq Au Vin is a journey from French farmhouses to upscale restaurants and now, to your home, and perfectly scaled down to serve two people.

Sometimes, the best things do come in smaller packages, especially when they're packed with the warmth of French comfort.

Yield: 2

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Coq Au Vin

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Ingredients

• 2 chicken leg quarters, bone-in and with skin
• 1 small yellow onion, cut into 1/2-inch dice
• 1 small carrot, cut into 1/2-inch dice
• 1 celery stalk, cut into large chunks
• 1 head garlic, halved horizontally
• 1/2 bottle red wine
• 1/2 bouquet garni (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf wrapped in cheesecloth and tied)
• Coarse kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1.5 tablespoons all-purpose flour
• 1.5 cups Veal Stock or beef stock
• 10 - 12 pearl onions, peeled
• 4 slices of smoked slab bacon, diced
• 10 small white mushrooms
• 1.5 tablespoons chopped fresh flat-leaf parsley

Preparation

Marinate the Chicken:

1. In a medium bowl, combine chicken, onion, carrot, celery, garlic, wine, and bouquet garni. Cover with plastic wrap and refrigerate for 12 - 24 hours.

Sear Chicken:

1. Strain the chicken and the vegetables from the marinade, reserving the liquid and separating the poultry and vegetables. Season the legs with salt and pepper.
2. Heat olive oil in a medium Dutch oven. When it begins to smoke, add the chicken. Brown evenly and deeply on all sides, about 5 minutes per side.

Cook Vegetables and Make Base:

1. Once the chicken is nicely browned, reduce heat to medium and add the reserved vegetables to the pot. Cook until they soften and begin to brown, about 5 to 8 minutes.
2. Stir in tomato paste and cook for about 1 minute. Add flour, stirring again for about 2 minutes.
3. Add back the reserved wine marinade, scraping flavorful bits from the bottom of the pot. Reduce the liquid by half, about 20-25 minutes, then add the beef stock. Bring to a boil, then reduce the flame to low and maintain a slow simmer for 1 hour, until the meat is tender.

Prepare Garnishes:

1. Blanch pearl onions in boiling water for 5 to 7 minutes until tender, and then strain and set aside.
2. In a dry sauté pan over medium heat, cook bacon until browned, about 10 minutes. Remove bacon with a slotted spoon.
3. In the same pan, add mushrooms to the hot rendered bacon fat and cook until browned, about 5 minutes. Remove mushrooms with a slotted spoon and add to the reserved bacon.
4. Add blanched pearl onions to the same pan and sauté until browned, about 5 minutes, and then add to the reserved bacon and mushrooms.

Finish Dish:

1. Remove chicken from the braising liquid and strain the contents of the pot, reserving the liquid and discarding the vegetables.
2. Bring the liquid to a strong simmer, skim off any surface fat, and reduce by half.
3. Return the chicken to the pot along with bacon, onions, and mushrooms. Simmer for an additional 15 minutes.
4. Just before serving, add the chopped parsley.

Did you make this recipe?

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