Coq au Vin

Photo by Randy Mayor

Ingredients

¾ teaspoon black pepper, divided
1 (750-milliliter) bottle hearty dry red wine (Pinot Noir or Burgundy)
3 tablespoons all-purpose flour
2 large leeks
12 thyme sprigs
3 tablespoons unsalted butter, divided
3 (8-ounce) packages mushrooms, stemmed
+ 8 more ingredients
- ½ cup Calvados (apple brandy) or brandy
- 2 garlic cloves, halved
- 4 cups fat-free, less-sodium chicken broth, divided
- ¾ teaspoon kosher or sea salt, divided
- 4 bay leaves
- 12 parsley stems
- 1 bacon slice, cut into 1-inch pieces
- 1 (4-pound) roasting chicken

To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remain...

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Comments

Variations on Coq au Vin

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