Coq au Vin
Chef Josiah Citrin, Melisse, Los Angeles CA
    Makes 4-6 Servings

The market: 1 3½ - 4 lb. chicken, cut into 8 6 chicken legs and thighs, separated 4 oz. smoked bacon, cut into 1” cubes, plus one slice 1 bottle red wine, high quality 1 cup of ruby port 1/2 cup chicken stock 1 cup grape seed oil Sea salt and fresh ground black pepper Marinade 1 cup red wine 1 carrot, peeled and cut into 1” chunks 1 leek, washed and cut into 1” pieces 1 onion, cut into 1” dices 2 celery stalks cut into 1” pieces Bay leaf, thyme 1 tsp black peppercorns 1 cup of water Garnish 36 pearl onions, peeled with stem left on 36 small button mushrooms 2 cup white wine 3/4 cup water 3 tsp unsalted butter 1 bay leaf, 3 sprigs of thyme 2 tsp sugar 2 tsp Italian parsley cut into julienne Cornstarch Slurie 1 cup chicken stock 4 tsp cornstarch

The Day Before : Bring the red wine for the marinade to a boil; add the vegetables, herbs, water and pepper. Bring back to a boil. Remove from the heat and cool. Heat the Staub Cocotte on high heat. Add the grape seed oil; about an 1/8 “ deep. Place the chicken in the hot pan, skin side down. Cook until skin is golden. Turn the chicken over for about 30 seconds. Remove from the pan. Season with salt and pepper. Add to the marinade. Put in the refrigerator and let marinate overnight.
The Next Day : Preheat the oven to 350°. Place your Staub Cocotte on the stove and heat on high. Add the slice of bacon and cook for about 1 minute. Add the wine, port and bring to a boil. Add the chicken stock and bring back to a boil. Whisk in 3 tbs. of the warm slurie. Remove the chicken from the marinade and add to red wine. Bring back to a simmer. Cover and place in the oven. Let cook for about 1 hour.
Cornstarch Slurie : Mix together well. Heat on low to medium heat, whisking constantly until thick and glossy, about 6 minutes.
Garnish : Place the onions in a pan. They should create a flat layer. Add water, sugar and butter. Bring to a boil. Cook until liquid has reduced and the onions are glazed. Season with salt and pepper. Combine the mushrooms, white wine and bay leaf and thyme in a pot. Bring to a boil. Reduce to a simmer and cook for 6 minutes. Strain off liquid and reserve mushrooms. Sauté the bacon in a few drops of grape seed oil until golden brown, but still tender on the inside. Drain off. Grease and keep bacon warm.
To Finish : Remove cocotte from the oven. If sauce is too thick, add a little water and mix gently. Arrange mushrooms, onions and bacon over the chicken and sprinkle with parsley. Cover the pot and bring to the table. Serve with mashed potatoes or pasta with butter.