Rooster in Red Wine
Yield: Serves 8
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Wine Suggestion: Austral Red Wine Limited Release, Canoe Ridge Estate Merlot, Indian Wells Merlot, Columbia Valley Merlot, Mourvèdre Limited Release
Coq au Vin is a traditional, French peasant dish of rooster (or chicken) slowly braised in red wine until it's so meltingly tender, it simply falls off the bone. Chef Kurt purposely uses only 20 ounces from the bottle of Merlot, which leaves a glass for you to enjoy while preparing this dish.
4 oz bacon, diced
1 Tbsp vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 carrot, peeled, quartered lengthwise, cut into ¼ inch slices
8 oz mushrooms, sliced (any variety)
2 Tbsp tomato paste
20 oz Chateau Ste. Michelle Merlot
16 oz chicken stock
1 bay leaf
4 sprigs thyme
8 each chicken thighs
Salt and pepper, to taste
2 Tbsp olive oil
Roux, recipe follows
In large pot over medium-high heat, saute bacon in oil until it begins to turn brown. Add onion, garlic and carrots; saute for 5 minutes. Add mushrooms; cook for another 5 minutes. Stir in tomato paste; continue to stir and cook for about 1 minute. Add 16 oz of the CSM Merlot, chicken stock, bay leaf and thyme; bring to a boil. Reduce heat to low; simmer while preparing chicken.
Season chicken with salt and pepper. Place a large skillet over medium-high heat; add olive oil. When oil begins to smoke, carefully add chicken; cook until golden-brown on both sides. Transfer chicken to the pot of simmering red wine sauce. Pour excess oil from skillet and return to heat. Deglaze with remaining 4 ounces of CSM Merlot by carefully pouring wine into pan, stirring constantly to loosen browned bits from bottom of pan. Transfer liquid to pot with the chicken. Cover pot with a tight-fitting lid and simmer for 1 hour.
Transfer chicken thighs to plate; set aside. Remove bay leaf and thyme stems; discard. Increase heat to medium-high and whisk in roux. Cook for 15 minutes to thicken sauce. Reduce heat to low, season to taste with salt and pepper. Return chicken to sauce; simmer until heated through.
Note: This recipe can be prepared a day in advance; store in refrigerator and gently reheat when time to serve.
1 Tbsp unsalted butter, melted
2 Tbsp flour
Mix both ingredients together.
