Coq Au Vin Rouge de Bordeaux
Chef Dominique Tougne Bistro 110, Chicago IL
    Makes 6 Servings

The market: 1 large free range chicken 2 tsp extra virgin olive oil 1 large spanish onion 1 large carrot 1 leek 1 pinch of cumin 1 pinch of clove powder 1 pinch of coriander powder 2 tsp flour 1 clove of garlic 1 bay leave 1 tsp of chopped garlic 1/2 cup of port wine 1 bottle of Bordeaux wine (I prefer St-Estephe) 4 cups of chicken stock 6 slices of foie gras, 1.5 oz. each 1 tsp of chopped parsley salt and pepper

The night before, cut the chicken into 6 equal pieces, keep cool. Combine the cumin, coriander, clove, salt and pepper. Cut the carrot, onion and leaks into medium sized pieces. Rub the chicken pieces with the spice mixture to diffuse the flavor in the meat. Place the vegetable mirepoix (carrot, onion, leek) in a quart bowl. Add the chicken and bay leaf, cover and marinate overnight in the refrigerator. In a separate bowl, add 6 slices of foie gras and cover with the port wine. Cover and refrigerate overnight. The next day, remove the chicken and foie gras from the marinade and place on paper towels. SAVE BOTH LIQUIDS !! Pre heat the oven at 330°F. In the Staub Cocotte, bring olive oil to smoking point. On medium heat, sauté the chicken until it is light brown. Add 2 tsp. of flour and cook for 2 more minutes. Pour the port wine over the chicken, then pour the chicken marinade with the mirepoix. Adjust the volume of liquid with chicken stock if needed. The liquid should generously cover the chicken. Season with salt and pepper. Bring to a boil. Place the lid on the Cocotte and place in the oven at 330°F for 40 minutes. Remove Cocotte from the oven. Carefully remove the chicken from the pot. Using a hand mixer, blend the vegetables into the sauce. Reduce sauce if needed until it coats a spoon. In a non-stick pan, season and sauté the foie gras 1 minute on each side. Display the chicken on a serving tray, add the sautéed foie gras on top of each piece and cover with the red wine sauce. Garnish with a little chopped parsley and serve with pasta or roasted vegetables. Bon Appetit !