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Chef
Jean Pierre Bosc’s Classic Coq Au Vin
Mimosa Restaurant
Los Angeles, California
Served with Ecco Domani Chianti or Merlot
Jean Pierre Bosc, one of Los Angeles’s most celebrated
chefs, is truly a master of classic Parisian bistro cuisine.
His version of Coq Au Vin is only one of the many dishes
to catapult his restaurant, Mimosa, to fame as one of
the city’s 25 best restaurants, according to Los
Angeles Magazine. |
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1 whole chicken (about 5 pounds), cut
into 8 pieces
1 750-ml bottle Ecco Domani Chianti
1 large onion, roughly chopped
1 large carrot, peeled and roughly chopped
1 head garlic, halved horizontally
1 sprig fresh thyme
1 bay leaf
Salt and freshly ground black pepper,
to taste
1/2 cup canola oil
2 tablespoons tomato paste
1 tablespoon all purpose flour
2 cups chicken stock
2 cups pearl onions
1 cup diced smoked bacon
2 cups mushrooms
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PREPARATION:
Place chicken in a large bowl. Add Ecco Domani Chianti,
chopped onion, carrot, celery, garlic, thyme and bay leaf.
Cover and refrigerate overnight, or from 24 to 36 hours.
Transfer chicken pieces from marinade to paper towels
to drain. Strain marinade, reserving marinade and marinated
vegetables separately.
Heat 1/4 cup oil in a large saucepan over medium-high
heat. Sprinkle chicken with salt and pepper. Brown chicken
on every side. Transfer chicken to a bowl, discard oil.
Heat remaining 1/4 cup oil in same saucepan over
medium-high heat. Add marinated vegetables and sauté
until deep golden brown, about 10 minutes. Stir in tomato
paste and flour. Add reserved marinade and chicken stock.
Simmer over medium heat until liquids reduce by half.
Return chicken to saucepan. Cover and simmer until chicken
is cooked through and tender, about 30 minutes.
Meanwhile, cook pearl onions in large saucepan of boiling
salted water until tender, about 5 minutes. Strain onions
and set aside to cool. Peel onions, leaving core intact.
Cook bacon in a large skillet over medium-high heat
for 1 minute. Add pearl onions and mushrooms, and sauté
until golden brown, about 3 minutes.
Transfer chicken pieces to serving dish. Skim excess
fat from surface of sauce. Simmer sauce until reduced
to desired consistency. Season sauce to taste with salt
and pepper. Pour sauce over chicken.
Garnish with sautéed pearl onions, mushroom,
and bacon.
Serve with Ecco Domani Chianti or Merlot.
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