Coq Au Vin
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
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Ingredients
- 4 bone in skin on chicken thighs
- 4 chicken legs
- 1 bunch fresh thyme
- 1 pound slab bacon cut in lardons
- 2 cups pearl onions red or white
- 2 cups quartered mushrooms
- 2 tablespoons tomato paste
- EVOO
- Kosher salt
- pepper
- ½ brandy or cognac
- 6 cloves sliced garlic
- 4 bay leaves
- 2 cups flour for dusting
- 2 cups red wine for marinade
- 4 cups red wine for cooking
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