Coq au Chambertin (Vin)
Adapted
from the Eat Dangerously Cookbook
"The thing that gets us about the common people is that there are just so many of them. They seem to defy the Darwinian school of thought that says: Those who don't eat as nutritious food will not reproduce as much as those who do. We hope that the commoner's attraction to "health" diets will eventually render them sterile. Unfortunately it will take a few thousand years." From Eat Dangerously
Serves 6 well dressed people
Ingredients:
- 10 slices of bacon, cut into inch long pieces
- 6 pounds of boneless kosher chicken
- 1/2 cup of olive oil
- 2 shots of cognac
- Chambertin wine or if you can't afford it, burgundy
- 5 ounce demi-glace (we recommend 1 oz. Demi-Glace Gold reconstituted in 5 ounces hot water)
- 2 peeled and seeded tomato
- 6 cloves of minced garli
- 2 spoons of fresh chopped thyme
- 2 bay leaves
- 6 handfuls of pearl onions
- 1 pound of fresh crimi mushrooms
- 2 inch of butter and 4 inches of softened butter
- 3 spoons of flour
- salt and fresh pepper
Procedure:
Desalt the bacon by simmering for 10 minutes in water. Sauté the rinsed and drained bacon in a heavy pot with some oil until the bacon is lightly browned. Don't throw out the fat.
Coat the chicken with flour, salt and pepper and sear in the hot fat left from above. Season with salt and pepper, cover and cook for 10 minutes on medium-low heat, flipping the chicken once. Chug the shot of cognac. Pour another shot and chuck it into the pan, then light a propane torch/lighter/light saber and ignite the pan. Shake around until the flames subside WEEEEE!!!
Meanwhile, quarter the mushrooms and sauté in butter and olive
oil for a few minutes. Peel the onions by boiling
in water for a minute. Score a cross on one end
of each onion and sear in butter and olive oil for 2
minutes. Then fill the pan with a 0.5 cm of water,
cover and simmer for 20 minutes.
Add the demi-glace and bacon to the pot and fill with wine until the chicken is covered. Then, tomato, garlic, thyme, and bay leaf to the chicken and wine then simmer for 30 minutes. If the sauce is too thin, strain into a pot and reduce on high heat. Once the sauce is acceptable, add the mushrooms and onions.
It can be eaten now by quickly reheating everything together, but we recommend letting it sit for an hour to two to concentrate the flavors.
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