Coq Au Vin Recipe

In a large bowl, combine the legs, onion, carrot, celery, garlic, wine, and bouquet gami. Cover with plastic wrap and refrigerate for 24 to 36 hours.

Strain the legs and the vegetables from the marinade, reserving the liquid, and separating the legs and vegetables. Season the legs with salt and pepper.

Heat the olive oil in a large Dutch oven. When it begins to smoke, add the legs in batches, being sure not to crowd the pan. Brown evenly and deeply on all sides, about 8 minutes per side.

Set the finished legs to the side and discard the oil; replenish it between batches. When finished browning the legs, reduce heat to medium and add the reserved vegetables to the pot. Cook until they soften and begin to brown, about 5 to 8 minutes.

Stir in the tomato paste and cook for about 2 minutes, and then add the flour, stirring again for about 2 minutes. Add the reserved wine marinade and, as it bubbles up, use a wooden spoon to scrape the bottom of the pot and incorporate any flavorful bits into the broth.

Reduce the liquid by half, about 20 to 25 minutes, and then add the stock. As it reaches a boil, reduce the flame to low and maintain a slow and gentle simmer for 1 hour, at which point the meat should be meltingly tender.

Meanwhile, prepare the rest of the ingredients: Blanche the pearl onions in boiling water for 5 to 7 minutes, until tender. Strain and set aside.

Cook the bacon in a dry saute pan over medium heat until brown, about 10 minutes, and remove with a slotted spoon. Add the mushrooms to the saute pan and the now very hot rendered bacon fat, cook until brown, about 5 minutes, and remove with a slotted spoon.

Add the blanched pearl onions to the pan, sauteing until they too are brown, about 5 minutes. Remove the legs from the braising liquid and strain the contents of the pot, reserving the liquid and discarding the vegetables.

Bring to a strong simmer and skim the surface of the sauce as it bubbles, removing any visible fat. When the sauce has reduced by half, return the legs to the pot along with the bacon, onions, and mushrooms and simmer for an additional 15 minutes. Just prior to serving, add the chopped parsley.