Celebrity chef Curtis Stone joined Access Hollywood Live on Thursday, and demonstrated how to make a classic, comforting winter stew. Make the dish yourself at home with Curtis’ own recipe below!
Curtis Stone’s Winter Chicken Stew (Coq au
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Make-Ahead: The finished chicken can be made
1 day ahead without stirring in parsley. Refrigerate braise until cool, then
cover and refrigerate it. Rewarm over low heat.
2 tablespoons olive oil, divided
3 ounces lardons or bacon, cut into 1-inch
4 chicken legs (thighs and drumsticks
attached), skin removed from each in 1 piece and reserved
All purpose flour, for dusting
14 ounces cremini mushrooms, halved
8 small shallots, peeled
8 cloves garlic, peeled
6 sprigs thyme
2 cups white Burgundy wine or chardonnay
1 cup chicken stock
1/4 cup chopped fresh flat-leaf parsley
To make coq au vin:
Heat a large heavy pot over medium-high heat. Add 1 tablespoon of oil and
bacon. Cook, stirring, for about 4 minutes, or until lardons are crisp. Using a
slotted spoon, remove lardons and set them aside.
SIZZLING AT OPEN: Season chicken with salt and pepper and dust with flour,
shaking off any excess. Add chicken to pot and cook, turning as needed, for
about 8 minutes, or until chicken is browned all over.
chicken from pot and set it aside.
pot is dry, add remaining 1 tablespoon oil to lardon fat and add mushrooms,
shallots, garlic and thyme.
stirring and scraping brown bits from bottom of pot, for about 4 minutes, or
until vegetables have caramelized.
wine, bring to a boil and cook for about 2 minutes, or until wine has reduced
slightly. Add stock and return chicken and lardons to pot.
to a simmer and cook partially covered for 40 minutes. Remove lid and cook 20
minutes, or until chicken is tender and sauce is thick.
Meanwhile, to make chicken skin crisp:
oven to 375°F.
a sheet of baking paper on a large overturned baking tray. Cut chicken skins in
half and lay them, fatty side down, and in a single layer on prepared baking
tray and season with salt.
10. Place another sheet
of baking paper on top of skins and place a heavy baking tray on top to weigh
11. Bake in oven for
about 20 minutes, or until fat has rendered and skins are golden brown and
12. Transfer skins to a
resting rack. Break into bite-size pieces.
13. Divide chicken
drumsticks among 4 plates.
14. Stir parsley into
cooking liquid and season to taste with salt and pepper.
15. Divide sauce and
vegetables among plates.
16. Garnish each plate
with crispy chicken skin and serve.
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