Weekend Coq Au Vin

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Distribute the carrots, parsnips, and celery in an even layer on a parchment-lined baking sheet. Drizzle the vegetables with the olive oil and place the chicken pieces on top of the vegetables. Season everything lightly with salt and pepper.

2. Step 2.

   Roast until the vegetables are softened and slightly browned and the chicken is lightly browned, about 25 minutes.

3. Step 3.

   Transfer the roasted vegetables and chicken to a wok or large pot. Pour in the red wine, port, and chicken stock. Add the bay leaves, smashed garlic, thyme sprigs, and marjoram. Season lightly with salt and pepper. Ensure the chicken is submerged in the liquid.

4. Step 4.

   Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the wok and simmer until the chicken is falling-off-the-bone tender, 2 to 2½ hours. Skim off any surface fat and discard.

5. Step 5.

   Strain the braising liquid through a fine-mesh sieve into a bowl; discard the vegetables, thyme sprigs, garlic, and bay leaves. Return the liquid to the wok. Remove the chicken pieces with a slotted spoon and set aside.

6. Step 6.

   Simmer the sauce over medium heat until slightly reduced, about 15 to 20 minutes. Return the chicken to the wok and keep the heat on medium-low.

7. Step 7.

   While the sauce simmers, in a skillet over medium-high heat, sauté the bacon pieces until crisp. Add the butter to the skillet, then add the pearl onions and quartered mushrooms. Cook until the vegetables caramelize, 7 to 8 minutes.

8. Step 8.

   Add the flour to the skillet with the bacon and vegetables, and cook for 1 minute, stirring constantly, to eliminate the raw flour taste.

9. Step 9.

   Add the bacon-vegetable mixture to the wok with the chicken and sauce. Stir to combine; the flour will thicken the sauce considerably.

10. Step 10.

    Serve the coq au vin in large bowls with hunks of crusty bread for dipping, or spoon it over wide noodles.