I like this version even better than traditional coq au vin, because it's lighter, brighter-tasting, and faster to make. This may be my favorite "special occasion" dish.
Serve with rice, boiled potatoes, or good bread.
i>Cat Cora's Classics with a Twist by Cat Cora and Ann Krueger Spivack; photography by Luca Trovato. Copyright 2010; Houghton Mifflin Harcourt
|4- to 5-pound chicken, skinned and cut into 8 pieces (4 breast pieces, 2 legs, and 2 thighs)||5 cups quartered shiitake mushrooms (1/2 pound)|
|Kosher salt and freshly ground black pepper||4 stalks fresh lemongrass (see note)|
|1/3 cup olive oil||1 tablespoon minced garlic|
|1 tablespoon unsalted butter||3 cups dry vermouth|
|3 1/2 tablespoons softened unsalted butter, if thickening the sauce||2 cups low-sodium stock|
|1 1/2 cups chopped shallots (1/4 pound)||About 1 tablespoon all-purpose flour, if thickening the sauce|
Wash the chicken pieces and pat dry, then season each piece with salt and pepper. Set aside.
In a large skillet with a lid, heat 2 tablespoons of the oil and the 1 tablespoon butter over medium heat. Add the shallots and cook, stirring occasionally, until they're soft and golden brown, about 7 minutes. Transfer the shallots to a plate and set aside.
Add the mushrooms to the hot pan and another 1/2 tablespoon oil if necessary and cook, stirring occasionally, until they are evenly browned, about 5 minutes. Remove from the pan and add to the plate with the shallots. Add another 2 tablespoons oil to the pan and brown the chicken in batches, taking care not to crowd them in the pan. Transfer the pieces to a separate plate when they are fully browned.
Meanwhile, cut the bottom third from each stalk of lemongrass, peel off any outer fibrous skin, and finely mince the tender portion inside; you should have about 1/4 cup minced lemongrass (don't worry if it's a little more or a little less). Cut the remaining upper two thirds of the stalks into 2-inch lengths and set aside.
Turn the heat to low, add the minced lemongrass and the garlic to the pan, and cook for 10 to 25 seconds, until they release an aroma but are not browned. Turn the heat to high, add the vermouth, and deglaze the pan by scraping up all the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until reduced by about a quarter, 8 to 10 minutes.
Return the chicken to the pan and add the stock. Scatter the 2-inch pieces of lemongrass around the chicken, cover, reduce the heat to low, and simmer until the chicken is tender and cooked through, 35 to 40 minutes. Remove the chicken from the pan and discard the pieces of lemongrass.
If you want to thicken the sauce (I often don't), knead the remaining 3 1/2 tablespoons butter with the flour until thoroughly mixed and whisk into the pan juices. Bring to a boil over medium heat and cook until the floury taste is gone and the liquid is thick enough to coat the back of a spoon, about 10 minutes. If it's not thick enough, knead together an additional 2 teaspoons flour and 1/2 tablespoon butter and whisk it in, simmering until the liquid has thickened.
Add the chicken, mushrooms, and shallots to the pan, lower the heat, and baste with the sauce. Cook until the chicken pieces are heated through, about 10 minutes, and serve.
Cat's Note: Don't make this dish unless your supermarket has fat, fresh-looking lemongrass stalks; pass up stalks that look discolored, dry, or wooden. You can freeze lemongrass, so when you find good fresh stalks, wrap them tightly in plastic and place in the freezer for up to a month. Let them thaw for 24 hours in your refrigerator before attempting to slice them.
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