Coq au Vin with Prunes by Mark Bittman

Coq au Vin with Prunes
by Mark Bittman

View a print ready page. Makes 4 servings Time: 60 minutes Ingredients: 2 Tbls olive oil 1 chicken, cut into serving pieces   salt and pepper 1 large onion, chopped ¼ cup minced salt pork or bacon, minced (optional) ½ Tbls minced garlic 3/4 pound pitted prunes 1/2 to 3/4 bottle Burgundy, pinot noir, or other fruity red wine ½ stick butter, optional   Minced parsley for garnish       Preparation: 1.  Put the oil in a large skillet, preferably non-stick, and turn the heat to medium-high. A minute later, add as many of the chicken pieces as will fit without crowding, skin side down. Cook, rotating the pieces and adjusting the heat as necessary to cook them evenly, until nicely browned on the skin side, about 5 minutes; turn and brown on the other side(s). As the pieces are done, sprinkle them with salt and pepper and transfer them to a large casserole and add the remaining pieces. 2.  When the chicken is all browned, add the onions to the fat remaining in the skillet; cook over medium-high heat, stirring occasionally, until softened, 5 minutes or so, then transfer them to the casserole. Add the salt pork or bacon if you’re using it and cook, stirring occasionally, until brown and crisp, about 5 minutes; transfer to the casserole and drain all but 1 tablespoon of the fat. Turn the heat to medium and add the garlic and, 30 seconds later, the prunes. Cook for a minute, stirring once or twice, then add to the casserole. 3.  Turn the heat under the skillet to high and add half the wine. Cook, stirring and scraping the bottom of the pan to remove any solid particles there, until the wine is reduced by half. Pour into the casserole along with the remaining wine. Turn the heat under the casserole to high and bring to a boil; stir, then reduce the heat to low and cover. Simmer, stirring once or twice, until the chicken is done, about 30 minutes. Remove the top, stir in the optional butter, and raise the heat to high; cook until the sauce thickens a bit. Taste and adjust seasoning if necessary, garnish with parsley and serve.

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