COQ AU VIN WITH ROASTED VEGETABLES

Coq au Vin With Roasted Vegetables image

Provided by Peter Mcquaid

Time 2h30m

Yield 4 servings

Number Of Ingredients 20

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Ingredients

4 whole chicken legs with skin on
Salt and pepper
2 tablespoons olive oil
8 ounces smoked slab bacon, cut in 1/4-inch dice or lardons
2 large carrots, peeled and coarsely chopped
2 large onions, peeled and coarsely chopped
1 small celery stalk, coarsely chopped
2 garlic cloves, unpeeled, crushed
3 tablespoons all-purpose flour
3 cups red wine
1 small bunch parsley
1/2 bunch fresh thyme, plus additional for garnish
1 bay leaf
1 to 2 cups chicken stock
1 tablespoon olive oil
1 tablespoon butter
12 baby carrots, trimmed and peeled
12 cipollini onions, trimmed and peeled
Salt and pepper
12 crimini mushrooms, cleaned, trimmed and cut vertically in half

Steps:

Preheat oven to 325 degrees. Season chicken with salt and pepper. Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high heat, add chicken and brown. Place chicken in a bowl and spoon out fat from pan. Sauté two-thirds of the bacon in the pan until bacon is lightly browned and fat is rendered, about 5 minutes. Put bacon in a bowl and add vegetables and garlic to the pan. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Sauté until vegetables start to soften, about 5 minutes. Sprinkle with the flour and stir to coat. Cook, stirring, 2 minutes. Add wine and stir to blend. Add chicken, herbs and enough stock to cover. Heat just to boiling, cover and place in oven. Bake for 1 1/2 to 2 hours or until the meat begins to come off the bone.
While chicken cooks, sauté remaining diced bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove and set aside. Reserve drippings in skillet.
To make the vegetables, add 1 tablespoon each olive oil and butter to bacon drippings in skillet. Add carrots and cipollini onions and sprinkle with salt and pepper. Sauté until nicely browned, about 5 minutes. (Brown vegetables separately if using a smaller skillet.) Remove to a roasting pan with a slotted spoon and set aside. Brown mushrooms in drippings, about 3 minutes, and place in a bowl.
When chicken is done, put in a large bowl with a slotted spoon. Raise oven temperature to 350 degrees. Strain braising liquid into a 3-quart saucepan and spoon off fat. Boil until liquid is reduced to 2 cups, about 15 minutes. Taste and adjust seasoning.
Meanwhile, roast the carrots and onions in the oven until tender, about 10 minutes, adding mushrooms the last 5 minutes.
To serve, top each chicken leg with braising liquid, roasted vegetables, mushrooms and bacon. Garnish with thyme sprigs.