Coq au Vin

Ingredients

• 1  bacon cut into 1-inch pieces
• 4  bay leaves 
• 0.8 teaspoon pepper black divided
• 0.5 cup calvados (apple brandy)
• 750 milliliter wine dry red hearty (Pinot Noir or Burgundy)
• 4 cups fat-skimmed beef broth fat-free divided
• 3 tablespoons flour all-purpose
• 2  garlic halved
• 2 large leek 
• 24 ounce mushrooms stemmed
• 24 ounce mushrooms stemmed
• 12  parsley 
• 4 pound roasting chickens 
• 0.8 teaspoon sea salt divided
• 12  thyme leaves 
• 3 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves.
2. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remaining leek leaves. Tie with string at 2-inch intervals.
3. Rinse chicken with cold water; pat dry. Trim excess fat.
4. Remove and reserve giblets; discard neck.
5. Remove skin; cut chicken into quarters. Mince giblets; set aside.
6. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper.
7. Heat 1 tablespoon butter in a large Dutch oven over medium heat.
8. Add chicken to pan; cook 10 minutes, browning on all sides.
9. Remove from pan.
10. Add bacon; cook until crisp. Return chicken to pan.
11. Add bouquet garni, giblets, Calvados, 2cups broth, wine, and garlic; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
12. Remove chicken from wine mixture; cover and refrigerate. Cover and chill wine mixture 8 to 24 hours. Discard bouquet garni. Skim solidified fat from surface; discard.
13. Combine mushrooms and 2 cups broth in a large nonstick skillet; bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes. Uncover and cook 10 minutes or until liquid almost evaporates.
14. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
15. Bring wine mixture to a boil. Reduce heat, and simmer for 20 minutes.
16. Combine 2 tablespoons butter and flour in a small bowl; work into a paste with fingers or a fork.
17. Add 1/4 cup wine mixture, stirring with a whisk until well-blended.
18. Add butter mixture to wine mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Return chicken and mushrooms to pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated.
19. Wine Note: The quintessential French comfort food, Coq au Vin is traditionally served with a red Burgundy. An exemplary choice would be a sublime, earthy wine like Domaine de l'Arlot Nuits-St.- Georges Clos des Frets Premier Cur ($50). But a more hearty Rhne wine such as Domaine Santa Duc Ctes-du-rhne ($9
20. would be nearly as good, and its price is a little more in keeping with the accessibility of the dish.