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Grenada Coq-Au-Vin

By Avie Maloney
Inspired by Avie Maloney's grandma, Dorcas Maloney. One pan cooking.
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Course Main Course
Servings 4

Ingredients
  

  • 4–5 pounds whole fresh chicken cut into 8–10 pieces (Save removed backbone and giblets for homemade stock.) (Rinse chicken in cold water and pat dry.)
  • 1/3 cup distilled or white wine vinegar or 1 whole lemon or lime. (Rub chicken pieces with vinegar or with quartered segments of lemon or lime; set aside in a covered container.)
  • 2 sprigs fresh thyme, stems removed
  • 4 sprigs fresh parsley
  • 2 fresh scallions, chopped, root ends removed and composted
  • 3 large cloves garlic, peeled and cut in half
  • 1 tablespoon salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon or lime juice
  • 1 tablespoon West Indies hot pepper sauce or your favorite hot sauce (ground cayenne powder would also work, to taste, optional but highly suggested)
  • ½ cup flour, seasoned to taste with ½ teaspoon salt and ½ teaspoon pepper.
  • ¼ cup high-heat oil, such as olive, safflower, sunflower or grapeseed.
  • 4 ounces smoked bacon slices cut thick, in 1-inch pieces
  • 5–6 medium potatoes peel or wash skin and cut into quarters
  • 12–14 pearl onions or 3 medium sweet onions, skin removed and sliced or diced in 1- to 2-inch pieces
  • 3 cloves (the sweet and spicy kind, traditionally used to cook ham) plus 3 bay leaves
  • 8 ounces carrots cut diagonally in 1-inch pieces.
  • 3 tablespoons tomato paste
  • 1½ cups dry red wine, such as Burgundy or Merlot. Use a good quality for more flavor.
  • 1 cup homemade chicken stock or good-quality packaged bone broth or organic stock.
  • 2 tablespoons brandy or cognac
  • 8 ounces cremini mushrooms wiped clean, bite size, whole or cut.

Instructions
 

  • In a blender or food processor, add thyme, parsley, scallions, garlic, salt, pepper, lemon/lime juice and hot pepper if using. Blend to a smooth paste. Pour over chicken and make sure every piece is well coated. Let chicken marinate for at least 3–4 hours; overnight is best, refrigerated in the covered container.
  • Place flour in a large bowl.
  • Remove chicken from marinade and shake off excess marinade; refrigerate marinade for later use in recipe.
  • Cover sheet pan with wax paper or parchment.
  • Toss the chicken in flour to coat, shaking off any excess, reserve on pan.
  • In a heavy-bottomed pan with high sides (a Dutch oven works well), heat oil; brown chicken on all sides, in single layer batches over medium heat. Remove any crumbs left in pan between batches, adding additional oil as needed.
  • Drain browned chicken on paper towels, set aside.
  • Remove any crumbs left in pan from frying chicken.
  • Heat pan to medium. Add bacon, cook until crisp turning frequently; remove and drain on paper towel, reserve for service.
  • Add potatoes and onions to medium heated pan; cook until onions are brown and caramelized and potatoes are knife tender. Remove from pan, reserve in bowl.
  • Add reserved chicken marinade to pan, increase heat and whisk until it boils.
  • Continue whisking for 2–3 minutes. Turn heat down; whisk until it simmers.
  • Take the 3 cloves (the sweet and spicy kind, traditionally used to cook ham) plus 3 bay leaves and place in folded cheesecloth creating a sachet, tie with butcher’s string long enough to be added to pot and tied to pot handle,. Put aside for use shortly.
  • Add carrots and tomato paste, stir to combine; add wine, stock and brandy, bring to a slow boil, 5–10 minutes.
  • Add reserved chicken; gently combine.
  • Reduce heat, add sachet to pot simmer covered for 30 minutes.
  • Add mushrooms, reserved potatoes and onions continue to simmer uncovered for 10 minutes or until the sauce has thickened. Taste and adjust seasoning as needed.
  • Serve in individual bowls, garnish with reserved bacon, a basket of crusty bread and same wine used to prepare. Enjoy.
Keyword chicken