| PREPARATION:
Step 1 (for the marinade)
In a large bowl, combine all the marinade ingredients. Arrange chicken legs, single layer, on a rectangular dish and cover with the marinade, making sure all four legs are submerged in the wine mixture. Cover tightly and let marinade in the refrigerator overnight. When ready to cook, remove the chicken and pat it dry with paper towels. Discard the marinade.
Step 2 (for the coq au vin au sec)
In a large pan render the bacon until crisp. Remove and set aside. In the same pan sear the cipollini until light brown. Remove and set aside. Sear the chicken pieces on all sides. Remove and set aside. Remove excess fat from the pan and flambé with brandy. Add two cups of ONX Noble Intrigue Syrah and reduce until almost dry. Add the bacon, cipollini and chicken back to the pan. Then add mushrooms, garlic, veal stock, and bouquet garni to the pan. Bring to a simmer, cover, and braise for 30 to 45 minutes until tender. Remove the bouquet garni. Remove the chicken and vegetables and keep warm. Whisk in beurre manié as needed and reduce it to thicken the sauce. Season the sauce as needed.
Step 3
Arrange chicken, mushrooms, onions and bacon on a plate. Spoon the sauce around the sides. Garnish with parsley. Alternatively, serve with roasted vegetables, such as carrots and cipollini onions. Garnish with pea tendrils or parsley for a touch of color.
*Beurre manié is a mixture of equal parts butter and flour. This is used as a thickener. In a small bowl, mix 4 oz of soft butter with 4 oz of flour to create a paste. |
INGREDIENTS:
For the Marinade:
16 oz red wine
2 cloves garlic, mashed
16 oz onion, thinly sliced
8 oz carrots, thinly sliced
2 sprigs of thyme
2 bay leaves
For the Coq Au Vin Au Sec:
4 whole chicken legs,
skin on
4 oz bacon, sliced
12 cipollini onions, peeled
12 crimini mushrooms
4 oz brandy
2 cups of ONX Noble
Intrigue Syrah
2 qts veal stock
1 bouquet garni
Beurre manié, as needed
Salt and Pepper to taste |
