coq au vin
It was a sad day when Gourmet magazine announced they were ceasing publication. It seemed to be a confirmation that the business of print media could no longer sustain itself. As a food blogger I’ve clearly embraced the new online publishing trend, yet I love magazines that come in print form; there’s nothing like seeing one of your favorites peeking out from your mailbox and rushing home to curl up in a cozy chair to see what’s new.
I was thrilled to recently discover that while Gourmet no longer publishes their magazine on a monthly basis, they’re still putting out special editions. I saw mine at our local bookstore and immediately snapped up a copy.
I’ve been given approval to publish two of the recipes from their most recent edition. I chose the Coq au Vin because it’s one of my favorites for a variety of reasons: the flavor is comforting yet complex, it’s inexpensive to make and this version is quick compared to the typical slow braise of Coq au Vin. All of the reasons a chef who’s also a busy mom would love a recipe.
And stay tuned for the other recipe: Chocolate Pots de Creme. LOVE!!
Coq au Vin
- 3 lb chicken parts
- 1 T vegetable oil
- 3 T unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 T finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 lb small red potatoes
- 2 T finely chopped flat-leaf parsley
- 1/2 cup creme fraiche or heavy cream
- fresh lemon juice, to taste
- Preheat oven to 350F with rack in the middle.
- Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
- Cover pot and braise chicken in oven until cooked through, 20-25 minutes.
- While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
- Stir creme fraiche into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes.