Now I think we have all made coq au vin in one way or another. David Lebovitz’ version can be found on page 177 of his book,”My Paris Kitchen”.
After making this version, I will find it very hard to make another. I did have some variations to David’s but will look forward to making the “true recipe” at some later date.
The original recipe that was derived from Anthony Bourdain called for chicken blood, as David points out, it is not something sold on the shelves of the local supermarket in Paris. It is something I did not even want to look for, so I too skipped it.
A slurry of cocoa powder is added in place of the blood, much better choice.
David also used a regular chicken cut into 8 pieces, I chose to use boneless thighs.
I think one of the keys to his delicious version was the chicken marinating with the wine, carrot, onion, salt and pepper, cloves, bay leaves and thyme for 1-2 days.
Once that is done, the chicken is removed and blotted dry and the marinade is strained through a fine-mesh sieve set over a bowl, saving the vegetables as well as the wine.
The chicken is then brown on each side and removed from the pot.
The bacon is then fried with the mushrooms ( I had grown my own from a kit I received at Christmas, it was so fun to use in this fantastic dish).
The vegetables are then added along with the marinade. Flour is also added to the vegetables. Then finally the chicken is put back in the pot and simmered for 1 hour (since I used just thighs, my time was a lot less)
Then the slurry with cocoa powder and 1/3 warm cooking liquid from the pot is made and stirred into the chicken.
This was then served over rice. It was so delicious, I wish I had made the whole chicken!!