Serves 6 to 8 (if using a rooster); serves 4 to 6 (if using a chicken)
A true coq au vin is made with the master of the farmyard, a rooster. If you can’t find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).
2 tablespoons unsalted butter
One 7-8 pound rooster ( 3 and one half to 4 pound stewing hen or roasting chicken), cut in serving pieces, with giblets
One half cup cup calvados, brandy, poire william or other liqueur (if using a chicken, reduce the amount of liqueur to one-quarter cup)
12 ounces slab bacon, rind removed and cut into 1-inch chunks (use 8 ounces if cooking a chicken)
1 slice air-cured ham, diced
Sea Salt and freshly ground black pepper
1 bottle hearty red wine
One bouquet garni (thyme, bay, parsley wrapped together)
2 cloves garlic, green germ removed
2 cups chicken stock
For the garnish:
1 tablespoon unsalted butter
1 pound mushrooms, cleaned and trimmed
Sea salt and freshly ground black pepper
To thicken the sauce:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
Melt the butter in a large, heavy stockpot over medium heat. When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary. Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot. The liqueur will catch fire and flames will leap into the air and burn out within 1 minute.
Remove the chicken from the pan and add the bacon. Brown it on all sides. While the bacon is browning, mince the ham with the liver and the gizzard. When the bacon is browned, add the chicken back to the pan and season with salt and pepper. Pour the wine over all. Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken. Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster; about 1 hour for chicken).
Make the garnish:?While the rooster is cooking, heat the butter for the mushrooms over medium heat. When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes. Season lightly, remove from the heat and reserve.
Make the sauce:? Blend the butter and flour in a small bowl to a homogeneous paste. When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken. Stir it in and let it cook, stirring, until the sauce is thickened. Taste for seasoning and remove from the heat. Let the dish sit at least 8 hours, or overnight, before serving.
The 10 Hottest Neighborhoods of 2020
Our roundup of metro Phoenix’s hottest areas for living and investment... five years from today. ...
Neighborhoods We Love
Whether you’re relocating or just recreating, the Valley’s diverse and distinctive neighborhoods offer a host of haunts to explore. From family friendly enclaves to hidden historic ’hoods, plus meccas for outdoorsy types, foodies an...
7 Splendid Swimmin’ Holes
We take you on a tour of Arizona’s best shady spots to get wet ...
101 Things to Do in Arizona
Your Arizona membership dues aren't current until you tap our definitive list of uniquely AZ-centric events and experiences. ...
Adult Pool Parties
What’s the difference between a pool party and a pool par-tay? A cover charge and a DJ, usually. Beat the triple-digit heat at these sizzling Valley pool events. ...