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Coq au Vin paired with 2006 Thunder
Coq au Vin - Paired with 2006 Thunder
· 1 large Rooster or 2 Medium Chickens cut into 8 pieces (About 4 pounds)
· 1/2 pound of Brown Button Mushrooms
· Bag of white onions (frozen is fine).
· 4 Cloves of Garlic mashed.
· Four Slender Carrots, peeled and sliced diagonally about 1inch thickness.
· Bouquet Garni: 3 Fresh Sprigs of Thyme, 1 Bay Leaf in a cheese cloth bag.
· Kosher Salt and White Pepper.
· 8 ounces of Bacon or Pancetta
· 1/3 Cup of Cognac (Brandy is a good alternative)
· 1/2 of Twilight Pinot Noir
· 4-6 Tablespoons of Olive Oil or Peanut Oil.
· Optional: 1 Tablespoon of Cornstarch to thicken sauce.
· One day in advance, clean and cut poultry into 8 pieces. Place in a ceramic or glass casserole and pour the 1/2 bottle of Twilight Pinot Noir over the poultry pieces, add the carrots, bouquet garni, and spices. Refrigerate overnight or at least a couple of hours.
· Next, remove the refrigerated poultry and vegetables from the ceramic casserole and save the wine mixture for later. Add poultry pieces to an oven-proof metal casserole (Dutch oven), brown the poultry in oil, preferable peanut oil. Remove the poultry then add to the same pan the garlic, lightly brown, add the vegetables, leaving the wine aside for now, and heat for a couple of minutes.
· Once heated add the poultry, wine, vegetables and Salt and Pepper to taste. Go easy for now on the Salt and Pepper...you’ll have time to adjust it after cooking. Bring it to an easy boiling point (barely rolling motion of liquids on the surface).
· Lower heat to minimum and allow to simmer for about 2 to 2 ½2 hours.
· On a skillet heat up pancetta, mushrooms and pearl white onions (frozen is fine), allow to caramelize. Once golden if you are making it the same day of your dinner, add the Cognac (or Brandy), ignite and be careful I nearly burned down my kitchen the first time I tried this dish! Once the flames die down, add mixture to Dutch oven.
· Turn off heat, thicken sauce with cornstarch if desired. Keep warm until ready to serve.
We suggest to serve this dish with Gratin Dauphinois.
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