Coq Au Vin
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 4 chicken supremes, wings frenched
- 4 chicken legs, frenched
- 3 oz (88.7 ml) guanciale or pancetta
- 2 tbsp (30 ml) olive oil
- 2 cups (473 ml) full body dry red wine such as Cote du Rhone or pinot noir
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 4 fresh thyme sprigs
- 1 bay leaf
- 1/2 cup (118 ml) dark beef stock
- 1 lb (454 g) cremini mushrooms
- 4 large shallots
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) all-purpose flour
- 2 bunches small heirloom carrots with tops attached
- 1 cup (237 ml) mini yellow potatoes
- 1 1/2 tsp (22 ml) kosher salt
Method:
Pat chicken dry with paper towels.
In a large braising pot, heat olive oil over medium heat. Season chicken, add to the pot, and brown on all sides.
Remove chicken from the pot, add in guanciale, and brown until crispy. Add in mushrooms and sauté.
Once the mushrooms are cooked, add in butter and melt. Then add tomato paste and flour and cook, stirring, for an additional 2 minutes to cook out the flour. Deglaze with red wine and cook on high for about 3 minutes, cooking off the alcohol.
Remove the tops off the carrots and set aside as a garnish. Cut carrots into large chunks.
Add in the beef stock, shallots, potatoes, carrots, bay leaf, thyme, and chicken. Cook for about an hour, or until chicken is tender.
Garnish with fresh thyme and carrot tops.