Coq au Vin Du Beaujolais - Les Chefs de France

Coq au Vin Du Beaujolais from Les Chefs de France at Epcot
Dining, Disney Recipes, From the Archives, Heather McPherson — By Heather McPherson on April 21, 2010 at 11:20 am

Coq au Vin Du Beaujolais
Yield: 4 servings

2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 ounces salt-pork fat
2 tablespoons butter
6 pearl onions, peeled
1/4 pound whole mushrooms, washed and stems trimmed
2 tablespoons all-purpose flour
1 garlic clove, peeled and crushed
1 (750 ml) bottle Beaujolais wine
2 sprigs fresh thyme or 2 teaspoons dried
2 sprigs fresh parsley or 1 tablespoon dried
2 bay leaves
1 to 1 1/2 cups chicken stock
Hot cooked noodles for serving

1.Season chicken with salt and pepper and set aside.
2. Cut pork fat into 1/2-inch cubes and place in a small skillet. Cover with cold water and bring to a simmer over medium heat, then reduce heat and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
3. Heat oven to 350F.
4. In a large oven-proof pan, heat butter, pork fat and pearl onions on medium-high heat. When onions are golden, remove them along with the pork fat with a slotted spoon.
5. In the remaining butter, cook the mushrooms on high heat, about 2 minutes on each side, until lightly browned. Remove with a slotted spoon and set aside.
6. In the same pan, saute chicken on high heat, about 2 minutes per side. Sprinkle the chicken with flour and place, uncovered, in the oven for five minutes. Remove chicken from oven and reduce heat to 250F. Add garlic to the chicken and stir for 1 minute. Return pan to the stovetop. Add wine and bring to a boil, stirring constantly. Add herbs, onions, pork fat and mushrooms. If necessary, add stock to cover the meat. Cover the pan and bake in the oven for 1 1/2 hours.
7. Remove the pan from the oven. Put chicken on a shallow platter. Strain the remaining sauce to remove the vegetables. Discard the fresh herbs. Taste sauce and adjust seasonings as desired with salt and pepper. Ladle sauce and vegetables over and around chicken. Serve with hot noodles.