POUR OFF MOST OF THE FAT, LEAVING ABOUT 4 TBSPS. ONCE THE LEGS HAVE BROWNED, REMOVE TO A PLATE. MEANWHILE, PEEL THE ONION, CARROTS AND CELERY. BROWN, SKIN SIDE DOWN FIRST, ABOUT 4 MINUTES ON EACH SIDE. THOROUGHLY DRY THE CHICKEN LEGS WITH PAPER TOWELS. ![]() ![]() COOK OVER MEDIUM-LOW HEAT UNTIL THE LARDONS ARE BROWNED BUT NOT CRISP. ADD A SPLASH OF OLIVE OIL TO THE DUTCH OVEN OR ANY LARGE, STEEP-SIDED PAN WITH A LID. RINSE AND DRY THE POT.ĬUT THE BACON INTO LARDONS, ABOUT AN INCH LONG AND 1/2 INCH WIDE. PLACE IN THE FRIDGE OVERNIGHT OR FOR AT LEAST 4 HOURS AT ROOM TEMPERATURE. POUR IN ENOUGH RED WINE TO COVER THE CHICKEN LEGS. PEEL AND LIGHTLY CRUSH GARLIC CLOVES AND ADD TO THE POT ALONG WITH THE THYME AND BAY LEAVES. I ELIMINATED MELISSA'S DELICIOUS-SOUNDING PARSLEYED CROUTONS AND OPTED INSTEAD FOR A CRUNCHY BAGUETTE. STILL WITH ME? I HOPE SO BECAUSE THE RESULT IS REWARDINGLY RICH, PUNGENT WITH THE FLAVORS OF BACON, CHICKEN, HERBS, RED WINE, ONIONS, AND MUSHROOMS. BABY ONIONS AND MUSHROOMS ARE SAUTÉED SEPARATELY AND ADDED AT THE END. THEY'RE BROWNED, THEN REMOVED TO MAKE ROOM FOR A MIREPOIX, THEN FLAMED WITH COGNAC, THEN BRAISED IN THE WINE MARINADE. COQ AU VIN IS NOT DIFFICULT TO MAKE, BUT DON'T KID YOURSELF IT'S A FAIR AMOUNT WORK. USUALLY, THAT'S A WHOLE CHICKEN, BUT LEGS MAKE A BETTER BRAISE. ![]() BASICALLY, IT'S A CUTUP CHICKEN BRAISED IN RED WINE. ACCORDING TO WIKIPEDIA, COQ AU VIN TRACES ITS ORIGINS TO PRE-ROMAN GAUL, SO IT ARGUABLY HAS ENDURED THE TASTE AND TEST OF TIME THE VERY DEFINITION OF A CLASSIC. MELISSA CLARK RIGHTFULLY INCLUDES COQ AU VIN IN HER NEW ESSENTIALS OF FRENCH COOKING, FREELY ADAPTING JULIA CHILD'S CLASSIC RECIPE IN MASTERING THE ART OF FRENCH COOKING.
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