I am so happy that David Lebovitz changed this recipe using cocoa instead of chicken blood.
After marinating the chicken for a few hours I turned the pieces over and they looked so gross and purple from the wine I could not imagine what the end result would be. I have never prepared Coq au vin before and I didn’t know what to expect.
Rather than using a whole chicken I used four chicken thighs that were in the freezer. I knew they would be tasty because they were not skinless or boneless. I used a bottle of Cabernet Sauvignon from the Chateau Ste Michelle winery. I’m not sure if this is considered fruity, but it certainly worked here.
After browning, things started to look interesting. I was fortunate to have some delicious smoked bacon from the Wallingford Locker in Wallingford, Vermont that Tricia brought home. It was sliced thick and made delicious lardons.I came across some petite mushrooms, something I had not seen before. They were perfect for this recipe as I did not even cut them in half. I could not find any pearl onions so I just eliminated that part.
After adding the chocolate slurry, which I thought thickened it a bit, it all came together beautifully. I served the Coq au vin with mashed potatoes and a green salad. Jim was a happy camper, he just kept raving about the delicious chicken.
This is a great dish to prepare ahead of time because we thought it tasted even better the second time around.