Donnie Brasco coq au vin (chicken cacciatore)
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Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole chicken
Break the whole chicken into ten pieces with kitchen shears: remove the spine, cut off the thigh-leg pieces, snip around the wing joints, and split the breast down the breastbone.
Breaking down a whole chicken with shears
- flour
Dredge the pieces in flour, which also thickens the stew.
- thick cut bacon
- carrot
- celery
- garlic
- onion
Dice the bacon into lardons, and dice carrot, celery, garlic and onion.
- ¼ cup water
Render the lardons with a quarter cup of water until browned and crisp; remove to a paper-towel-lined plate, keeping the fat.
Brown the chicken skin side down in the bacon fat, undisturbed, until golden and crisp; flip once to color the other side.
- E&J brandy
Drizzle with brandy; it flambes. Put out the flame with a pot lid.
- 1 box collagen
- ½ bottle dry, full-bodied red wine
Deglaze the fond with the box of liquid and about half a bottle of red wine, scraping the bottom. Bring to a simmer and add the aromatics.
- 1 can whole San Marzano tomatoes
- 2 tsp dried rosemary
- 2 tsp dried thyme
Add a can of whole San Marzano tomatoes and the dried rosemary and thyme ground in a mortar. Simmer and break up the tomatoes.
Add the chicken, only partially submerged in the braising liquid. Turn the pieces after about 30 minutes.
- salt
After another 30 minutes turn once more, spooning the thickening sauce over the top, and season with a pinch of salt.
- egg noodles
- butter
- salt and pepper
- Italian parsley
Boil egg noodles and toss with butter, salt and pepper. Garnish the chicken with chopped Italian parsley.