Fans of Netflix’s “Emily in Paris” know how much of a role food plays in the Paris-based comedy, where social media strategist and American transplant Emily Cooper must navigate a series of complicated relationships, including the one with her hunky neighbor and crush, Gabriel.
Chef Gabriel happens to be her friend Camille’s boyfriend — mon dieu! — and when Emily visits Camille’s family’s chateau for the weekend, he makes them a coq au vin that Camille’s father says made him want to propose to Gabriel the first time he tasted it.
The classic dish is typically made with a whole chicken, cut into parts. But this simplified version, from the new “Emily in Paris: The Official Cookbook” (Weldon Owen, $32.50), uses bone-in chicken thighs to keep things tres facile. “Emily in Paris” returns for a third season on Dec. 21.
Coq Au Vin
Serves 6
INGREDIENTS
5 tablespoons all-purpose flour, divided use
Fine sea salt and freshly-ground black pepper
5 pounds skinless, bone-in chicken thighs
2 tablespoons unsalted butter at room temperature, divided use
10 shallots, roughly chopped
1/4 pound thick-cut bacon slices, cut into 1/2-inch pieces
1 bottle dry red wine
9 ounces button mushrooms, brushed clean and sliced
2 fresh thyme sprigs
1 bay leaf
Chopped fresh flat-leaf parsley
DIRECTIONS
Heat the oven to 325 degrees.
Put four tablespoons of the flour in a shallow bowl and season with salt and pepper. Dust the chicken thighs with the seasoned flour, coating them evenly and tapping off the excess.
In a large Dutch oven or other heavy, ovenproof pot set over medium heat, melt 1 tablespoon of the butter. Add the shallots and cook, stirring, until beginning to soften, about 3 minutes. Add the bacon and continue to cook, stirring, until the shallots are caramelized and the bacon is crisp, about five minutes. Using a slotted spoon, transfer the bacon and shallots to a plate.
Raise the heat to medium high. Working in batches to avoid crowding, add the chicken thighs to the fat remaining in the pot and cook, turning once, until golden brown on both sides, 5 to 8 minutes on each side. As each batch is ready, transfer it to a plate.
When all the chicken has been browned, return the shallots and bacon to the pot. Pour in the wine, bring to a simmer and deglaze the pot, scraping the bottom with a wooden spoon to dislodge any browned bits. Add the chicken pieces, mushrooms, thyme and bay leaf. Return to a simmer and cook for 10 minutes, then cover, transfer to the oven, and roast until the chicken is so tender, it is nearly falling off the bone, about 1 hour.
Remove the pot from the oven and, using a slotted spoon, transfer the chicken to a plate. Cover the chicken with aluminum foil to keep warm. Remove and discard the thyme sprigs and bay leaf.
In a small bowl, using a fork, work together the remaining 1 tablespoon each of flour and butter to form a uniform paste. Place the pot on the stovetop and bring to a boil over medium heat. Gradually whisk in the butter mixture until completely dissolved. Adjust the heat to maintain a simmer and simmer until the liquid thickens, about 15 minutes.
Return the chicken to the pot and rewarm in the sauce for a few minutes, then serve, garnished with parsley.
— From “Emily in Paris: The Official Cookbook” (Weldon Owen, $32.50) by Kate Laidlaw
