As its name implies, Le Coq Rico (aka, The Bistro of Beautiful Birds), knows a thing or two about cooking fowl. According to Michelin inspectors, "Chicken takes the spotlight at Le Coq Rico, but these birds go well beyond the basic."
Here we've asked chef Antoine Westermann to share his recipe for coq au vin, the classic French stew that features chicken braised in red wine. Coq au vin is the perfect dish to warm you up during the colder months of the year.
Coq Au Vin RecipeCourtesy of chef Antoine Westermann, Le Coq Rico, New York, NY
Yield: 4 servings
Cooking Time: 1 hour 55 minutes
For the Marinade:
1 carrot, peeled and chopped
1 leek, cut into rounds
1 celery stalk, cut into chunks
1 onion, cut into rings
2 garlic cloves, crushed
1 thyme sprig
1 bay leaf
1 liter Côtes-du-Rhone or similar wine
For the Coq au Vin:
One 5 1/2- to 6 1/2-pound chicken, cut into pieces
10 tablespoons olive oil, divided
1 liter chicken stock
Salt and pepper
3 cups mushrooms, washed and cut into large pieces
7 ounces smoked bacon, cut into lardons
2 tablespoons flour
1 1/2 tablespoons butter
3 1/2 ounces stale bread, cut into small cubes
Egg noodles, for serving
1. Make the marinade: Combine all of the ingredients in a large bowl. Place the chicken pieces in the marinade, cover, and put in the refrigerator to marinate for 24 hours.
2. Reserving the marinade, remove the chicken. Pour 7 tablespoons of olive oil into a cocotte and cook over high heat until golden.
3. Put the marinade and vegetables in a pan and bring to a boil; run through a strainer to clarify the liquid.
4. Remove the pieces of chicken from the pan and deglaze the pan with the chicken stock. Season with salt and pepper. Add the chicken, vegetables from the marinade, and filtered liquid. Cover the pan and cook over low heat for 90 minutes.
5. Add the remaining 3 tablespoons olive oil to a pan and brown the mushrooms and bacon. Season with salt and pepper.
6. Remove the chicken and place under a sheet of aluminum foil. Add the flour to the cooking juices, stirring constantly. Adjust the seasoning with salt and pepper. Return the pieces of chicken to the pan, and add the bacon and mushrooms. Cook for a few minutes on low heat.
7. Heat the butter in a skillet and cook the bread cubes until golden brown.
8. Place the chicken in a baking dish. Distribute the bacon, mushrooms, and croutons around the chicken. Evenly drizzle the sauce atop the dish. Reheat for a few minutes, so that the dish is very hot. Serve with egg noodles.
Image courtesy of Le Coq Rico.