coq au vin

(One of La Ferme’s most adored classics. Serves 4)

4 organic, free-range chicken legs, boneless, skin on
4 shallots, chopped coarsely
2 garlic cloves, chopped coarsely
1 small carrot, diced
½ cup Applewood smoked bacon
8 cups red burgundy wine, reduced to 4 cups
3 tablespoons sugar
Kosher salt and freshly ground white pepper to taste
Bouquet garni (parsley stem, bay leaf, fresh thyme wrapped in a leek green and tied)
2 tablespoons cornstarch

Heat a large ovenproof skillet, preferably cast iron, over high heat. Fold the chicken legs so the skin is on the outside. Season the skin side with salt and pepper. Place the chicken legs in the hot skillet and allow to thoroughly brown on both sides. Discard the rendered fat in the pan and return to heat. Add shallots, garlic, carrots, bacon, bouquet garni, and turn the flame down to medium-low. Put lid on and allow the veggies and bacon to sweat for a few minutes. Remove the lid and add the red wine and sugar.

Replace the lid and place in an oven preheated to 450 degrees F.

Allow to cook 45 minutes, flipping the chicken legs every 15 minutes. The liquid level should cover 2⁄3 of the chicken the whole cooking time. If it reduces too low, add water. Remove the cooked chicken to a plate and keep warm while you finish the sauce.

Remove the bouquet garni. Mix the cornstarch with 1 tablespoon cold water. Taste the sauce and season with additional salt, pepper, or sugar to taste. Finally, whisk the cornstarch mixture into the boiling sauce and cook until you have a nice consistency. Serve the chicken with a starch and veggies of your choice, ladling the sauce over it all. Bon appétit!




* indicates required