Coq Au Vin
Chef Hubert Keller Fleur de Lys, San Francisco CA
    

The market: 1 4-to-5 pound stewing chicken, cut in 8 pieces 1 bottle dry red wine, preferably Burgundy 2 large onions, quatered 2 medium carrots, quartered 2 garlic cloves, crushed 1 bouquet garni (1 sprig of parsley & thyme, 1 bay leaf, 1 celery stalk, tied in cheesecloth) 2 tsp vegetable oil 1/3 inch strip salt pork rind, blanched 6 tsp cornstarch 2 tsp cold water Garnish 1 lb. salt pork, blanched and cut into 1/4 inch strips 1 lb. fresh button mushrooms

Place the chicken, red wine, onions, carrots, garlic and bouquet garni in a large mixing bowl. Cover up with plastic wrap and marinate overnight refrigerated. Gently remove the chicken from the marinade ; reserve the marinade. Pat the chicken dry with a paper towel. Over medium high heat, using a Staub Cocotte, heat the oil, add the chicken and brown them equally on all sides. Remove the vegetables from the marinade and add to the chicken with the pork rind. Keep on searing-off all ingredients for another 4 to 6 minutes. Reserve the marinade and discard the bouquet garni. Add the Marc de Bourgogne and ignite CAREFULLY. Add salt and freshly ground pepper, then the marinade. Simmer gently for about 11/2 hours until the chicken is tender. Remove the chicken and vegetables from the broth and keep warm. Degrease the broth and bring to a boil. In a small bowl, combine the cornstarch with the cold water until smooth and whisk mixture into the boiling broth. Reduce over medium heat by one third. Check seasoning. Meanwhile prepare the garnish: Brown the salt pork strips in a skillet and set them aside with the chicken. Remove all but 2 tablespoons of the fat from the skillet and sauté the mushrooms. Season with pepper only. Add the mushrooms to the chicken. To serve, place the chicken, vegetables and garnish into the cocotte Staub, with the sauce. Bring back to a boil and serve with slices of toasted country bread.