Wednesday, January 25, 2012
Almost Coq au Vin
Braised Chicken Legs with White Wine
Bacon, Cipolline Onions & Mushrooms
adapted from Finecooking Magazine
8 small cipolline onions or 4 large halved ( I used pearl onions this time and doubled the amount, they were great)
4 bone-in, skin-on medium chicken thighs
4 chicken drumsticks
Kosher salt and freshly ground pepper
2 Tbs. vegetable oil
8 medium cremini mushrooms (aka baby portobellos) trimmed and halved
3 oz bacon (3 strips), cut crosswise into 1/4-inch strips
1 medium carrot, peeled and sliced in 1/4-inch rounds (I used two, as I like extra veggies)
1 cup dry white wine
3 large thyme springs
1 cup homemade or low-salt canned chicken broth
2 tsp. fresh thyme leaves
A large, straight-sided-ovenproof sauté pan with a lid is ideal for making this chicken braise.
Position a rack in the center of your oven, set temp. to 350°
Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 min.
Drain and shower with cold water to stop the cooking. Peel the onions, leaving enough of the root intact so that they will remain whole while cooking (I do this early in the day so I have one less step later). You can use frozen pearl onions, but I would add them just before the braising.
Season the chicken pieces generously with salt and pepper.
Arrange the chicken pieces skin side down in the pan, cover with a splatter screen if you have one. Get your apron on! This can get messy.
Cook chicken until deeply browned, about 5 minutes.Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate, Pour out and discard all the fat from the pan.
With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering loosely with foil. Discard the thyme sprigs. Tilt the pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat, reduce the heat to medium low and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce should be sufficiently salted at this point) Pour the sauce over the chicken, sprinkle with the thyme leaves and serve.