Re-Inventing the Classics with Chef Larry Edwards: Coq Au Vin

When it comes to the classic dishes of the culinary arts, many people are afraid to make them at home. One of the reasons for this is the fact the word "gourmet" is usually associated with them and the word "gourmet" to many is the eqivalent of the word "impossible." Fact is, nothing could be farther from the truth. Also many of these dishes are restuarant favorites and many consider these types of dishes to be the types only trained Chef's can prepare. Once again, nothing could be farther from the truth. With this series, I will delve into the world of the "classics" and prove you too can bring the joys of the culinary arts into your home kitchen!

In the realm of French cuisine, there may not be a more popular dish than the famed Coq Au Vin. Nice fancy French name for a dish which is really nothing more than braised chicken in wine! Originally this dish featured rooster (thus the use of the French word "Coq" in the title). Due to a rooster being a tough meat, it was braised (slow cooked in liquid).

Coq Au Vin is really quite a simple dish to prepare at home and is a wonderful complete meal within itself when served with some bread and a vegetable sidedish. What I have done with this recipe is accentuate the tastes by using multiple wines, each of which blends with not just each other but all of the ingredients as well.

So, take a deep breath and enjoy the world of the culinary arts and the classics!

Ingredients needed to make Coq Au Vin (serves 4):

• 1 chicken, washed inside and out
• 1 cup butter
• 1/3 cup Cognac
• 1 tsp. tomato paste
• 1 Tbs. cornstarch
• 1 ½ cups chicken stock
• ½ cup dry red wine
• ¼ cup Madeira wine
• ¼ cup dry sherry
• ½ cup dry white wine
• ½ tsp. red currant jelly
• 24 pearl onions, peeled
• ½ cup diced boiled ham
• 2 Tbs. sugar
• 1 ½ Tbs. salt
• 1 cup halved button mushrooms
• 1 tsp. lemon juice

Steps:

1. Pre-heat oven to 375.

2. Dry the chicken, inside and out, and tie the legs together.
3. In a large sauté pan or skillet melt 5 Tbs. butter over medium heat. Add the chicken and brown on all sides.
4. DANGER – BE CAREFUL! In a small sauté pan or skillet over medium heat, VERY CAREFULLY add the Cognac and ignite it. When the flame subsides, pour the cognac over the chicken.
5. Remove the chicken to a platter and set aside.
6. Into the sauté pan whisk the tomato paste and cornstarch until smooth over medium heat. Reduce the heat to low and whisk in the stock, all the wines and currant jelly. Bring to a boil and then remove from the heat.
7. Cut the chicken into serving pieces and add to the sauté pan.
8. Place the chicken in the oven and cook 45 minutes.
9. In a medium pot of boiling water add the onions and cook 10 minutes. Drain and discard the cooking liquid.
10. In a medium sauté pan or skillet melt 5 Tbs. butter over medium heat. Add the onions and sauté 10 minutes. Remove the onions to a bowl and wipe out the sauté pan.
11. Into the sauté pan melt 2 Tbs. butter over medium heat. Add the ham and sauté 5 minutes. Add 1 Tbs. sugar and cook 3 minutes. Add to the onions and set aside.
12. Into the sauté pan melt the remaining butter over medium heat and add the mushrooms, lemon juice and all the ingredients set aside and sauté 3 minutes.
13. Add everything to the chicken, stir and cook 10 minutes before serving.

** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!