Chef Ollie’s take on the classic French Coq au Vin, this recipe is extremely versatile, perfect for using up all the extra local veggies from the week’s delivery. The mix of the rich broth and the bright veggies makes for an unforgettable meal for the whole family!
Summer Braised Chicken
by Ollie Honderd
Serves 2-4
Ingredients
- 2 chicken quarters
- 2 slices of Pine St Market bacon or bacon ends
- Olive Oil
- 5 Crimini mushrooms
- 1 large leek (white and light green parts) or 1 small onion
- 1 large carrot
- 1 celery stalk
- 1 aromatic seasonal veg like fennel, turnip, radish
- 3 cloves garlic
- 2t tomato paste
- ½ cup dry white wine or vermouth
- ½ cup stock or water
- salt to taste
- Basil for garnish
- Cherry (or other) Tomatoes (halved for topping)
- Lemon (for juicing to taste)
Preparation
- In your widest skillet, sauce pan or dutch oven slowly sweat the bacon with a splash of olive oil over medium heat
- Meanwhile generously sprinkle chicken with salt and black pepper and prep your vegetables (celery, carrots, mushrooms, and root veggies) by cutting them into large fork friendly chunks (cut layered veg like onions, leeks, fennels, etc. vertically through the root to keep layers together)
- When the bacon is rendered and crisped up, scoop it out with a slotted spoon, crank the heat up til the fat is almost smoking (you may want to open a window, turn on the hood etc.), dab the chicken dry with paper towels, then carefully sear in the bacon fat til golden brown on both sides, remove chicken and pour off some fat if there’s more than a thin layer (~5 min per side)
- Add the vegetables to the pan (as many as you can comfortably fit in 1 layer) sweat/sear/sauté for a few minutes (whether the vegetables brown or not is up to personal preference . . . browning will add a sweeter, more robust but less delicate flavor), then add the tomato paste and stir to coat vegetables
- When tomato paste begins to turn brick red and stick to the bottom of the pan, add the wine and stock and a large pinch of salt
- Bring up to a simmer, add the chicken quarters back to the pan nestling it in the veg–the liquid should reach about halfway up the veg and chicken, add more stock, wine or water if needed. Reduce heat to maintain a gentle simmer, then cover pan with a lid or tightly crimped piece of aluminum foil with parchment paper underneath and braise on the stove top or in a 300F oven for 45-60 minutes til vegetables are soft and chicken readily gives (no resistance) to the tines of a fork
- Taste the broth/sauce and season more with salt or lemon juice. Finish the dish with a seasonal flourish of chopped or torn fresh herbs (like basil) and delicate vegetables like cherry tomatoes, peas, corn kernels, chopped potatoes or thinly sliced radishes.