“The cocoa powder is the secret ingredient here, giving the sauce a depth and complexity that just isn’t possible from the wine and stock alone.”

Niagara Coq Au Vin

Ingredients
2 shallots, roughly chopped
1 medium carrot, roughly chopped
1/2 bunch thyme
2 cloves garlic, roughly chopped
1 bottle (750ml) full-bodied red wine
1 tbsp cocoa powder
4 x 1 1/2 lbs (750g) chickens, cut into pieces
2 tbsp grapeseed oil
4 cups beef stock
12 baby carrots
12 pearl onions
12 button mushrooms
2 tbsp bacon
12 asparagus spears

Method

Combine the shallots, chopped carrot, thyme, garlic, wine and cocoa powder. Pour over the chicken, cover, and marinate in the refrigerator for 24 hours.

Drain the chicken and vegetables, preserving the marinade.

Heat the oil in a large pot over medium-high heat and brown the chicken, about 3 minutes each side. Remove the chicken and set aside.

Add the reserved marinade, reducing by half. Pour in the beef stock and bring to a simmer. Strain the liquid and return it to the pot along with the baby carrots, pearl onions, button mushrooms, bacon, and chicken. Simmer for approximately 25 minutes, until the chicken is cooked through, adding the asparagus in the last 5 minutes.

Let the chicken rest for 3 to 5 minutes before serving.

Cook’s note: Jason Parsons buys poussin chickens, which are young birds with a maximum weight of 1 1/2 lbs (750g).

Serves 4.

Courtesy of Jason Parsons
“3 Chefs: The Kitchen Men” (Whitecap/Madison Press Book)