Coq Au Vin Brasserie Jo
Chef Jean Joho, Brasserie JO, Chicago IL and Boston MA
    Makes 4 Servings

The market: 1, 4 lb. farm chicken 12 small shallots 1 tsp butter 1 tsp sunflower oil salt and black pepper 1 tsp plain flour 1 bottle red Burgundy bouquet garni of bay leaf, fresh thyme and parsley 2 cloves garlic bunch of fresh parsley 8 oz. button mushrooms 4 oz. of double-smoked bacon 4 oz. pearl onions Alsace Knepfla 8 eggs 1 lb. flour 2 tsp fine semolina 3½ oz. water 1 tsp sunflower oil 1 oz. Butter

Marinate chicken one day prior for 24 hours in red wine with 1 carrot, 1 medium onion, 1 leek, 2 cloves of garlic, sprig of thyme, bay leaf and 12 black peppercorns. Strain from marinade. Cut up the chicken so that you have two legs, thighs and wings ; cut the carcass with the breasts in two lengthways, or, if you prefer, into four pieces. Peel the pearl onions. Remove the rind from the bacon and dice. Put the butter and oil in the Staub Cocotte and brown the onions and bacon. Lift them from the fat and keep on one side. Brown the chicken pieces well on all sides. Season with salt and black pepper. Sprinkle with flour, turning the pieces so they are coated. Pour in the wine. Add the bouquet garni and garlic. Bring to a boil and turn the heat down immediately. Cover and gently simmer for 45 minutes. Lift out the pieces of chicken, onions, bacon and keep warm. Discard the herbs and garlic. Boil the sauce to reduce by 1/3, checking the taste and consistency. Reunite the ingredients, adding the button mushrooms. Simmer for about 3 minutes. Serve the coq au vin sprinkled with some chopped fresh parsley and Alsace knepfla.
Alsace Knepfla
Break the eggs in a big bowl. Beat them as though for an omelet. Add salt and nutmeg. Stir in the flour and the semolina little by little, working into the eggs carefully. When they are incorporated, add the glass of water and stir it in. Aim for consistency between a batter and a dough. Leave to rest for at least an hour. Prepare a large pan of water. Add salt and a spoonful of oil and bring to a boil. Pour, or press the flour mixture through a colander or sieve with large holes into the hot water, it turns the hot water. The noodles are cooked when they rise to the top of the pan. Lift them out with a slotted spoon and plunge them into a large bowl of cold water-the water stops them going dry and they swell a little. When all the noodles have been cooked and cooled, drain them, then sauté them in butter in a frying pan.