Modern Coq au Vin

Note: From Cook's Illustrated magazine. "A medium-bodied, fruity red wine such as pinot noir or Rhöne Valley grenache is best for this recipe," writes author Sandra Wu. "Avoid bold, heavily oaked red wine varietals like cabernet, and light-boded wines like Beaujolais."•1 bottle (750 ml) medium- bodied red wine, divided

• 2 c. chicken stock

• 10 sprigs fresh flat-leaf parsley plus 2 tbsp. freshly minced flat-leaf parsley, divided

• 2 sprigs fresh thyme

• 1 bay leaf

• 4 oz. thick-cut bacon, cut into 1/4 -in. pieces

• 21/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut in half crosswise

• 5 tbsp. unsalted butter, divided

• 24 frozen pearl onions (about 1 c.), thawed and patted dry

•8 oz. cremini mushrooms, wiped clean, stems trimmed, halved if small, quartered if large

• 2 garlic cloves, peeled and minced

• 1 tbsp. tomato paste

Directions

In a large saucepan over medium-high heat, combine all but 1 tablespoon of the red wine (reserving for later use), chicken stock, parsley sprigs, thyme and bay leaf and bring to a simmer. Cook until mixture is reduced to 3 cups, about 20 to 25 minutes. Discard herbs and reserve wine-stock mixture.

Meanwhile, in a large Dutch oven over medium heat, cook bacon, stirring occasionally, until browned, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl, and discard remaining fat.

Lightly season chicken with salt and pepper. Return Dutch oven to medium-high heat. Add 1 tablespoon bacon fat and heat until just smoking. Add half of the chicken, in a single layer, and cook until lightly browned, about 2 minutes per side. Transfer cooked chicken to a plate. Add remaining 1 tablespoon bacon fat and heat until just smoking, and repeat with remaining chicken.

Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms and cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook until fragrant, about 30 seconds. Add tomato paste and flour and cook, stirring frequently, until well-combined, about 1 minute.

Using a slotted spoon, transfer chicken to a large bowl and tent with aluminum foil to keep warm. Increase heat to medium-high and simmer until sauce is thick and glossy and measures about 31/2 cups, about 5 minutes. Remove from heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt and pepper. Return chicken to pot. Top with minced parsley and serve immediately.

Nutrition information per each of 6 servings:

Calories530Fat32 gSodium300 mg

Carbohydrates11 gSaturated fat13 gCalcium74 mg

Protein45 gCholesterol152 mgDietary fiber1 g

RICE PILAF

Serves 6.

Note: For additional flavor, add pine nuts, golden raisins or freshly chopped parsley, just before covering the pan.

• 1 c. rice

• 3 chicken-flavor instant bouillon cubes

• 4 tbsp. (1/2 stick) butter

• 1 generous cup uncooked fine egg noodles

Directions

Place rice in a fine-mesh strainer and rinse thoroughly, running cold water over rice --and stirring rice -- for about 1 minute. Place strainer over a bowl to drain, and reserve.

Place bouillon cubes in 2 cups water and reserve.

Nutrition information per serving:

Calories220Fat9 gSodium650 mg

Carbohydrates31 gSaturated fat5 gCalcium21 mg

Protein4 gCholesterol28 mgDietary fiber1 g