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Wednesday, July 5, 2017

Wine- and Coffee-Braised Chicken With Glazed Vegetables


MAR 21, 2012

The coffee and red wine add dark notes to the intensely flavored chicken in this riff on coq au vin.



3 cloves garlic
1 cup brewed coffee
2 cups fruity red wine
2 dried bay leaves
3 sprigs thyme
3 sprigs parsley
1 whole chicken (cut into breast halves, legs and thighs; 3 1/2 to 4 pounds)
Freshly ground white pepper
2 teaspoons canola oil, plus more as needed
1 medium yellow onion, cut into large dice (1 cup)
3 cloves garlic, crushed
8 button mushrooms
2 cups fruity red wine, or more as needed
2 dried bay leaves
3 sprigs thyme
3 sprigs parsley
1/2 cup no-salt-added chicken broth
1/2 cup brewed coffee
1 cup fruity red wine
1/2 cup brewed coffee
1/2 cup reserved braising liquid (see above)
1 tablespoon honey
6 baby carrots (not baby-cut), with about 1 inch of their green tops attached
12 pearl onions (red or white, or a combination)
6 baby turnips
1/4 cup dry white wine
3 tablespoons unsalted butter
Freshly ground white pepper
1 tablespoon chopped parsley


For the marinade and the chicken: Combine the garlic, coffee, wine, bay leaves, thyme and parsley in a large saucepan and heat over medium-high heat. Once it comes to a boil, remove it from the heat and allow to cool. Place the chicken pieces in a resealable plastic food storage bag and pour in the cooled marinade. Remove as much air from the bag as possible and massage it to distribute the marinade evenly. Refrigerate for at least 24 hours and up to 72 hours, turning the bag occasionally.

For the braise and the chicken: Preheat the oven to 300 degrees.

Remove the chicken from the marinade and use paper towels to pat it dry. Discard the marinade. Season the chicken with salt and pepper to taste.

Heat a large cast-iron Dutch oven over medium-high heat and add the oil. When the oil is hot, add 2 of the chicken pieces to the pan and cook until golden brown on the bottom, about 4 minutes. Turn over and cook until the other side is golden brown. Transfer the browned pieces to a platter and repeat with the rest of the pieces, adding oil as needed. The chicken will not be cooked through.

Add the onion to the Dutch oven and cook until golden brown and translucent, about 10 minutes; then add the garlic and mushrooms and stir for a few seconds. Remove from the heat and add the wine; use a wooden spoon to dislodge any browned bits on the bottom. Add the bay leaves, thyme and parsley, then return the chicken to the Dutch oven. Add the broth and coffee. The chicken should be completely submerged; if it is not, add wine. Cover and bake for 2 1/2 hours. Remove from the oven and allow to cool slightly. Transfer the chicken to a platter while you strain the braising liquid through a fine-mesh strainer into a large glass measuring cup. Reserve 1/2 cup of the liquid for the sauce; return the chicken to the Dutch oven and pour the braising liquid back over it.

For the sauce: Bring the wine to a boil in a small saucepan over medium heat. Cook until it is reduced by half, then add the coffee and reduce by half. Add the braising liquid and reduce by half. You should end up with about 1/2 cup of sauce. Add the honey and stir to combine. Remove the saucepan from the heat and cover to keep warm.

For the vegetables: Trim and peel the carrots, onions and turnips. Cook the carrots over high heat in a small saucepan with cold salted water to cover. Once the water comes to a boil, check the carrots for doneness. Cook until just tender. Transfer the carrots to a colander and run cold water over them.

Meanwhile, cook the turnips in the same way in a separate saucepan and cool them in the colander.

Combine the pearl onions and white wine in a medium saucepan over medium-high heat. Once the wine comes to a boil, add the butter and cook until the onions are tender. Add the carrots and turnips, and cook until warmed through. Season with salt and pepper to taste. Remove the saucepan from the heat and add the parsley.

To serve, reheat the chicken in the braising liquid over low-medium heat. Transfer the chicken pieces to a serving platter, discarding the braising liquid; arrange the vegetables on the platter and pour the sauce over.


Adapted from a recipe by chef Dannis Marron of Poste Moderne Brasserie in Penn Quarter.

Tested by Jane Touzalin.

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