Coq Au Vin with Prunes
The chicken must be well browned before the rest of the dish is cooked, and in this instance there is no hurrying the process. Take your time and brown each piece of chicken well; especially if you’re cooking for eight or more, this will take a while, as you’ll have to brown in batches.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet, preferably nonstick, over medium-high heat. When hot, add as many of the chicken pieces as will fit without crowding, skin side down. Cook, rotating the pieces and adjusting the heat as necessary to rown them evenly, about 5 minutes; turn and brown on the other side(s). As the pieces are done, sprinkle them with salt and pepper and transfer them to a large casserole.
Step 2
Add the onion to the fat remaining in the skillet and cook over medium-high heat, stirring occasionally, until softened, 5 minutes or so. Transfer it to the casserole, add the salt pork or bacon if you’re using it, and cook, stirring occasionally, until brown and crisp, about 5 minutes; transfer to the casserole and drain all but 1 tablespoon of the fat. Turn the heat under the skillet to medium and add the garlic and, 30 seconds later, the prunes. Cook for a minute, stirring once or twice, then add to the casserole.
Step 3
Turn the heat under the skillet to high and add half the wine. Cook, stirring and scraping the bottom of the pan to release any solid particles there, until the wine is reduced by half. Pour into the casserole along with the remaining wine. Turn the heat under the casserole to high and bring to a boil; stir, then reduce the heat to low and cover. Simmer, stirring once or twice, until the chicken is done, about 30 minutes. Remove the top, stir in the butter if you like, and raise the heat to high; cook until the sauce thickens a bit. Taste and adjust the seasoning if necessary, garnish with parsley, and serve.
