coq au vin in white wine
I think it’s safe to say that winter is on its way. I could not bundle myself warmly enough today – and it came so suddenly on Sunday. What with Saturday night so warm, Sunday greeted us with gusts of wind, dropping temperatures, scarves and sweaters. And warm stew-like food.
I’ve been in a chicken mood lately. Not just any chicken. Chicken that is soft, succulent, falling off the bone chicken. Chicken that doesn’t need to be cut with a knife. Chicken that is so warm, comforting, moist and fragrant, you will be actually excited about the cold weather outside. Hard to believe?
I know I’ve been telling you about how easy various recipes are, and pretty soon I’m going to lose my credibility with you. Maybe? Maybe not. Because this is yet another one of these dishes that practically cooks itself. I know I said that about the last chicken dish, but I swear this is another one just like it, if not easier.
I’ll confess I’m not a big fan of white meat – I find it too dry, even if it’s not overcooked. The meat is just a bit too tough for me. With the dark meat, you come out looking like a chef extraordinaire while the work you put in is quite minimal.
New Coq au Vin
Gourmet September 2008
by Melissa Roberts
Celery–often dismissed as one of the produce world’s poorest relations–contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.
6 chicken thighs with skin and bone
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1-inch pieces
1 finely chopped shallot
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley
Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
Makes 4 to 6 servings.