COQ AU FIN DU MONDE
- 3 tbsp. extra virgin olive oil
- 8 oz. small diced pancetta
- ½ lb. whole peeled pearl onions (frozen is okay)
- ½ lb. cremini mushrooms, washed and quartered
- kosher salt and freshly ground pepper
- 1 (3 lb) whole chicken, cut into 8 pieces
- 1 medium white onion, small diced
- 12 baby carrots, tops removed and peeled
- 1 tsp minced garlic
- ¼ cup cognac
- 1 cup chicken stock
- 1 quart La Fin du Monde
- 5 thyme sprigs
- 2 tsp unsalted butter, room temperature
- 1 ½ tsp all-purpose flour
- ¼ cup piquillo peppers, seeded and julienned
- ¼ cup cerignola olives, pitted and quartered
- 1 tsp finely chopped parsley
- 2 lb russet potatoes, peeled and cut into 1-inch pieces
- 1 cup heavy cream
- ½ cup cold unsalted butter, sliced into ½-inch pieces
- kosher salt and freshly ground black pepper
COQ AU FIN DU MONDE
In a Dutch oven or pot with a tight fitting lid, heat 2 tablespoons of the extra virgin olive oil over medium heat.
Add the diced pancetta then cook for approximately 8–10 minutes, until lightly brown.
Remove the pancetta with a slotted spoon and reserve the rendered fat.
Place the pancetta on a plate and set aside.
Brown the pearl onions in the pancetta fat and cook until soft, about 5–7 minutes, then set aside.
Add the remaining olive oil to the pot then cook the mushrooms over medium heat until golden brown, about 5–10 minutes.
Season the mushrooms with salt and pepper.
Remove the mushrooms and place to the side.
Preheat the oven to 250º F.
Dry the chicken pieces with paper towels and season liberally with salt and pepper.
Brown the chicken in the pancetta fat, without crowding the pan, in a single layer for about 5–7 minutes, until evenly brown.
Remove the chicken and place on the plate with the pancetta.
Repeat until all of the chicken is done and set aside.
To the pot, add the diced onions and carrots then season with salt and pepper.
Cook over medium heat for 10–12 minutes, stirring occasionally until the onions are slightly browned.
Add the garlic and cook for another minute.
To the pot, add the pancetta, chicken (including the juices), cognac, chicken stock, and La Fin du Monde.
Bring to a boil, reduce to a simmer, add the thyme then cover the pot.
Place the pot in the oven and cook for 30–40 minutes, until the chicken is no longer pink.
Remove the pot and place back on the stovetop.
Melt the butter in a skillet over a low heat.
When the butter starts to bubble, add the flour and stir constantly.
Cook until the mixture is a golden brown.
This mixture is what French Chefs call roux.
Remove the roux mixture from the heat.
Take 1 cup of the liquid from the pot and add it to the roux and stir until well incorporated.
Add that mixture to the pot with the chicken and bring to a boil stirring to incorporate it fully.
Lower the heat to a simmer then add the pearl onions, mushrooms, olives, and peppers to the pot with the chicken.
Simmer for 10 minutes and season to taste.
Serve over potato purée and garnish with parsley.
Place potatoes in a large pot and cover with cold, salted water.
Bring water to a boil then reduce to a simmer.
Cook for about 20–25 minutes or until the potatoes are soft.
Heat the cream in a small pot, do not boil.
Drain the potatoes in a colander.
Process them through a food mill over the pot.
Whisk in the cream slowly then add the butter one piece at a time until fully incorporated.
You’re looking for a nice fluffy consistency, not too soft or runny.
Taste and season well with salt and pepper.