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NYCWFF Recipe: Crispy Coq Au Vin

By Marisa Dabney | Oct 19th, 2015

"The View" co-host Whoopi Goldberg hosts the Chicken Coupe each year at the New York City Wine and Food Festival. Check out the recipe for Crispiy Coq Au Vin from Chef Stephanie Abrams of Rotisserie Georgette featured at this year's competition. For more details on Rotisserie Georgette visit www.rotisserieg.com.

CRISPY COQ AU VIN

This dish was inspired by combining our restaurant’s French comfort food cooking
with a classic American approach to crispy friend chicken.
Serves Four
Chef Stephanie Abrams
CHICKEN
4 Chicken thighs, boned, skin-on
1 cup All-purpose flour
Salt & pepper
Canola oil for frying

MARINADE

2 cups Red wine
1 cup Port
1 branch Fresh Rosemary
1 small bunch Fresh Thyme
3 Bay leaves
2 Tbs. Black Peppercorn
cup Slab Bacon, cut in cubes
cup Cold unsalted butter, in 1” cubes

STUFFED MUSHROOM GARNISH

3 Tbs. Slab bacon, diced
cup Onion, peeled and diced
2 Tbs. Balsamic Vinegar
cup Red Wine
1 Branch Fresh Rosemary & Small Bunch Fresh Thyme tied with butcher’s twine
Salt & Pepper
8 to 12 pcs Button Mushrooms, cleaned & stemmed

MARINADE

Combine all marinade ingredients in a sauce pan, bring to a boil, remove from heat and let cool. Refrigerate for a minimum of 4 hours, or up to 12 hours to allow flavors to develop. Add chicken thighs, either whole or cut into approximately three strips each. Marinate chicken for a minimum of 24 hours, or up to 48 hours. Remove chicken thighs from marinade, pat dry and refrigerate. Strain and refrigerate marinade until you are ready to use it to make the sauce.

STUFFED MUSHROOM GARNISH

In a saute pan over medium heat, cook diced bacon until translucent, pour off and discard excess fat. Add diced onions and cook stirring until translucent. Add rosemary & thyme bouquet and balsamic vinegar and cook over low heat until reduced by approximately half. Add red wine and cook to reduce until it coats the back of a spoon. Season with salt and pepper to taste. Set aside. Stuffed mushroom garnish can be prepared a day ahead.
Pre-hat oven to 350, arrange mushrooms, top down on baking sheet and bake 8 to 10 minutes or until softened. Using a spoon or a piping bag, fill each mushroom cavity about half way with above red wine and bacon mixture.

In a mixing bowl, season flour with salt and pepper. Dredge chicken thighs in seasoned flour, being sure to coat evenly and shake off any excess flour. Heat canola oil to 350 in a high sided dutch oven. Carefully place chicken in hot oil in a single layer and cook turning until evenly crisped and browned on all sides. Transfer to paper towel and keep warm.
To finish the sauce, place strained marinade in a sauce pan and cook over medium heat until reduced by half. Season with salt and pepper to taste, and whisk in cold cubed butter. Set aside
Arrange cooked chicken and stuffed mushroom caps on a warm platter. Serve heated red wine sauce on the side.

RELATED RECIPES:

NYCWFF Recipe: Carla Hall's Hot Chicken
NYCWFF Recipe: Root and Bone Stuffed Chicken Wings Filled with Shrimp and Bacon
NYCWFF Recipe: Genuine Superette Buttermilk Battered Chicken Sandwich
NYCWFF Recipe: Buttermilk Fried Chicken with Blueberries, Balsamic and Garlic Confit

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