ERIC RIPERT'S COQ AU VIN

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Eric Ripert's Coq au Vin image

Prepare this classic French chicken recipe from chef Eric Ripert's Le Bernadin restaurant for a delicious homestyle meal sure to impress any dinner guest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 17

2 whole (3-pound) chickens
2 tablespoons all-purpose flour, plus more for dusting
Fine sea salt and freshly ground black pepper
1/2 cup canola oil
1 slice smoked bacon (optional), cut into 1-inch pieces
1 cup finely chopped celery
1 cup finely chopped carrot
1 cup finely chopped onion
4 cloves garlic, sliced
6 ounces white button mushrooms, trimmed and chopped
2 (750 mL) bottles red wine
2 tablespoons tomato paste
1 cup brandy
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
1 bay leaf
Fresh Egg Noodles

Steps:

  • Remove giblets and neck from chicken and set aside. Rinse both chickens under cold water. Place one whole chicken, breast side down, on a cutting board. Using poultry scissors, cut along each side of the back bone, making sure to remove ribcage. Spread chicken open and cut through the center of the breast bone to separate chicken into two halves. Place each half skin side up; remove wings at the joint where they are attached to the breast. Separate leg and thigh from breast, cut to separate. Repeat process with second chicken. Transfer breasts and legs to refrigerator.
  • Place backs, wings, and necks (if included) in a large saucepan; add 8 cups water. Bring to a boil over high heat; immediately reduce heat to a low simmer. Simmer for 2 hours, skimming impurities from the top as stock cooks. Strain stock through a fine mesh sieve into a large container; discard solids. Stock can be made up to 1 day ahead and kept refrigerated until ready to use.
  • Remove chicken pieces from refrigerator and season with salt and pepper. Dust chicken lightly with flour. Heat canola oil in a large heavy-bottomed pot over medium heat. Working in batches, add chicken and cook, turning, until golden brown and crisp on all sides. Remove chicken from pot and set aside.
  • Drain all but 1 tablespoon oil from pot. Add bacon, if using, and cook until fat is rendered and bacon is crisp. Add celery, carrot, onion, garlic, and mushrooms; cook stirring, until lightly caramelized, 5 to 7 minutes.
  • Meanwhile, add wine to a medium saucepan. Bring to a boil over medium-high heat; let boil for 4 minutes.
  • Add 2 tablespoons flour and tomato paste to pot with vegetable mixture. Add brandy to deglaze and return chicken to pot along with heated wine, 2 cups of the chicken stock (reserve any remaining chicken stock for another use), thyme, parsley, bay leaf. Bring liquid to a boil and immediately reduce heat to low; simmer until chicken is tender and begins to fall of the bone, about 2 hours.
  • Carefully remove chicken from liquid and set aside; remove bacon and discard. Bring liquid to a boil; immediately reduce to a simmer. Let simmer until liquid is thickened and reduced by half. Return chicken to pot; season with salt and pepper. Serve with egg noodles.

Owobi AdaiGabriel
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I've always been intimidated by coq au vin, but this recipe made it seem easy. The dish turned out beautifully and tasted even better than it looked.


rana sikandar
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This coq au vin was a bit too sour for my taste, but my husband loved it. I think next time I'll use a different type of red wine.


Shakila Eskandary
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This was my first time making coq au vin and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.


Maria Chuo
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I made this coq au vin for a dinner party and it was a huge success! Everyone raved about how tender the chicken was and how flavorful the sauce was.


De sparo
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This coq au vin was delicious! The chicken was cooked perfectly and the sauce was rich and flavorful. I served it with mashed potatoes and it was a perfect meal.


Ako Lucky
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This coq au vin recipe is a winner! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I'll definitely be making this again.


Bilal Mayo
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This was the best coq au vin I've ever had! The chicken was so tender and the sauce was incredible. I'll definitely be making this again.


ZAHBEE TAUGE
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This coq au vin was delicious! The chicken was cooked perfectly and the sauce was rich and flavorful. I served it with mashed potatoes and it was a perfect meal.


Vincent Emmanuel
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I've always been intimidated by coq au vin, but this recipe made it seem easy. The dish turned out beautifully and tasted even better than it looked.


Ati Karna
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This recipe is a great starting point for coq au vin, but I like to add a few extra vegetables, like carrots and celery.


Bikram Gurung
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I made this coq au vin for a dinner party and it was a huge success! Everyone raved about how tender the chicken was and how flavorful the sauce was.


Laurie Scully
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This coq au vin was a bit too sour for my taste, but my husband loved it. I think next time I'll use a different type of red wine.


Danish Adeel (Danish)
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This was my first time making coq au vin and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.


Lisa Lockett
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I've made this coq au vin recipe several times and it's always a crowd-pleaser. The combination of red wine, bacon, and mushrooms is divine.


Em
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This coq au vin recipe is a keeper! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with mashed potatoes and green beans, and it was a hit with my family.