Coq au Vin

Steps

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1. 1
   Trim the chicken thighs, removing excess skin. Season both sides lightly with salt for dry brining. Refrigerate for at least 6 hours, ideally 24 to 36 hours.
   ▶ ≈2:09
2. 2
   Place thick-cut bacon in a cold pan with 1/4 to 1/3 cup water. Cover and heat over medium until the bacon steams. Uncover and continue cooking until bacon is crispy.
   ▶ ≈3:05
3. 3
   Transfer crispy bacon to paper towels to drain. Reserve the rendered bacon fat for cooking.
   ▶ ≈4:32
4. 4
   Cut onion, celery, carrot, and parsnip into evenly sized pieces. Slice garlic thinly lengthwise.
   ▶ ≈5:03
5. 5
   Wrap parsley, thyme, rosemary, bay leaf, dried porcini mushrooms, and peppercorns in cheesecloth to create a bouquet garni pouch. Tie with additional cheesecloth.
   ▶ ≈5:43
6. 6
   Place dry-brined chicken thighs skin-side down in a cold pan over medium-low heat. Cook until skin is golden brown and crispy. Transfer to a plate.
   ▶ ≈9:31
7. 7
   Leave about 2 tablespoons of chicken fat in the pan and add some bacon fat. Heat over medium-high. Sauté the onion, celery, carrot, and parsnip until caramelized.
   ▶ ≈10:45
8. 8
   Add sliced garlic and sauté for about 30 seconds. Sprinkle 1 tablespoon of flour over the vegetables.
   ▶ ≈11:22
9. 9
   Add 2 tablespoons of tomato paste, mix well, and let it stick to the bottom of the pan.
   ▶ ≈11:44
10. 10
    Add a splash of cognac or brandy and carefully flambé using a lighter, keeping hands away from the flame. Once the flame dies, scrape up the fond from the bottom.
    ▶ ≈12:03
11. 11
    Add 1 cup of chicken stock and 1.5 cups of red wine. Bring to a simmer and reduce until vegetables just peek above the liquid.
    ▶ ≈12:41
12. 12
    Add the bouquet garni pouch and nestle the chicken thighs into the braising liquid, keeping the skin above the liquid level.
    ▶ ≈13:08
13. 13
    Transfer to a 350°F oven and braise for 45 minutes to 1 hour until the chicken is tender, the skin is crisp, and vegetables are cooked through.
    ▶ ≈13:21
14. 14
    Heat 1.5 tablespoons of butter in a pan over medium heat. Add mushrooms with salt, cover, and let them steam to release moisture. Uncover and cook until golden brown. Add fresh minced thyme.
    ▶ ≈13:34
15. 15
    Thoroughly dry frozen pearl onions with paper towels. Heat 1.5 tablespoons of butter in a non-stick pan and add the onions, tossing to coat. Let them sit undisturbed for a few moments to brown.
    ▶ ≈14:47
16. 16
    Add 1 cup of beef broth to the pearl onions and braise on the stovetop for about 30 minutes. Uncover and let most of the liquid cook off until the onions are soft and jammy with a thick sauce.
    ▶ ≈15:18
17. 17
    Remove the braised chicken from the oven and carefully transfer to a plate without disturbing the sauce. On the stovetop, aggressively reduce the remaining braising liquid until thick and glossy.
    ▶ ≈17:24
18. 18
    Place the chicken in a 400°F convection oven for 2 to 3 minutes to add a final crisp to the skin.
    ▶ ≈18:04
19. 19
    In a small pot, bring 1 tablespoon of water to a simmer. Reduce heat to low and whisk in butter piece by piece to create a thick, creamy beurre blanc sauce.
    ▶ ≈16:22
20. 20
    Cook pasta until al dente and drain. Pour the beurre blanc sauce over the pasta and gently toss. If the sauce breaks, add a splash of pasta cooking water to emulsify.
    ▶ ≈18:18
21. 21
    Stir the sautéed mushrooms and bacon into the reduced braising sauce. Nestle the chicken back into the sauce to rest.
    ▶ ≈19:03
22. 22
    Plate the buttered pasta and top with the coq au vin sauce and chicken thigh. Garnish with pearl onions, mushrooms, bacon bits, fresh parsley, and chives.
    ▶ ≈20:13