Coq au Vin III

Instructions

Make a small chicken stock first. Sear the giblets in a little oil, then simmer them in water with the whole onion, one of the carrots and a few peppercorns until you have about 1 cup of liquid.

Fry the pancetta and pork belly fat in butter in a large skillet until golden, then lift out the pancetta. Brown the seasoned chicken pieces in the same pan, skin side down first, until honey-coloured, then turn them. Work in batches, and let the pan get sticky, since that gives the sauce its flavour. Remove the chicken and snip the pork belly fat into pieces.

Fry the chopped onion and button mushrooms for 5 minutes. Add the sliced garlic, then immediately flame off one measure of brandy.

Return the chicken and pancetta to the pan. Pour in the wine, the chicken stock and the vegetable stock, and bring to the boil. Add the crushed garlic, thyme and bay leaves, lower the heat and simmer for 45 minutes, turning the chicken twice.

Transfer the chicken to a lid or plate and pour the sauce into a jug. Freeze the jug for 30 minutes, then lift off the fat. The dish improves if you chill everything overnight at this point.

Melt some butter in the skillet and fry the wild mushrooms, pickling onions, remaining carrots and celery until the mushrooms brown. Stir in the asafoetida and flame off the second measure of brandy.

Add the degreased sauce to the skillet and push the vegetables to the edge. Reduce the sauce for about 15 minutes until glossy. Stir in a little flour if needed, but keep it thin, and add another crushed garlic clove.

Pour half the sauce into an ovenproof dish, add the chicken, and cover with the remaining sauce. Cover the dish and bake at 170 °C for 90 minutes.

Sprinkle each portion with parsley. Serve with asparagus or green beans, and steamed potatoes, flat noodles, rice, orzo or colcannon.