Coq au Vin

01Method

1. 1

   Separate the wings from the whole chicken at the joints, yielding 3 pieces. Divide the rest of the bird into 4 portions — 2 breasts and 2 legs — then remove the skin and bones from the breasts. Set the breasts aside together with the 4 meatier wing sections.

2. 2

   Peel the skin off the chicken legs and trim the drumstick tips. Run a knife along both sides of the thigh bone, working underneath it to free the meat. Grip the thigh bone, cut around the knee joint, and pull the bones free. Combine the boned legs with the reserved breasts and wings.

3. 3

   In a large saucepan, combine the pearl onions, water, half of the olive oil, and the sugar. Bring to a boil and cook until the liquid evaporates and the onions begin to sizzle, 2–4 minutes. Continue cooking, stirring and shaking the pan, until the onions are lightly caramelized on all sides, 5–7 minutes. Add the mushrooms, stir for 1 minute, then remove from heat and cover.

4. 4

   Warm the remaining olive oil in a large skillet over medium-high heat. Add the wing pieces and cook, stirring frequently, until lightly browned all over, 2–3 minutes. Add the legs and brown them, 2–3 minutes per side. Add the breasts and brown, about 2 minutes per side. Transfer all chicken pieces to a plate.

5. 5

   Preheat the oven to 200 °C (400 °F).

6. 6

   In the same skillet, cook the chopped onion for 1 minute, then add the garlic and stir until fragrant, about 10 seconds. Pour in the larger measure of red wine, then add the bay leaves, thyme, salt, and pepper; bring to a boil. Return the legs and wings to the pan, cover, and simmer gently for 5 minutes. Nestle in the breasts and continue simmering until the chicken is cooked through, about 6 minutes more.

7. 7

   Whisk the smaller measure of red wine with the potato starch in a small bowl until smooth, then stir the mixture into the pan until the sauce thickens, 2–3 minutes. Add the glazed onions and mushrooms along with any collected juices, and keep warm.

8. 8

   Halve each bread slice diagonally to make 2 triangles, then trim each triangle into a heart shape. Coat a baking sheet with the canola oil and press the bread hearts into it so both sides absorb the oil.

9. 9

   Bake in the preheated oven until the croutons are golden brown, 8–10 minutes.

10. 10

    Dip the pointed end of each crouton into the sauce, then press it into the chopped parsley to coat the tip.

11. 11

    Halve the chicken breasts and legs. Plate each serving with 1 breast piece, 1 drumstick or thigh piece, 1 wing section, and 2 croutons. Spoon sauce and vegetables over the top and scatter the remaining parsley over the chicken.