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1
Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine.
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2
Marinate in the refridgerator for 48 hours, turning the chicken occasionally.
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3
Strain the vegetables and chicken from the wine, and separate them into two bowls.
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4
Reserve the marinade.
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5
Pat the chicken dry and season wih salt and pepper.
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6
Allow the vegetables to drain and dry off.
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7
Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking.
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8
Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides.
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9
Transfer the chicken to a large saucepan or casserole.
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10
Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes.
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11
Add the vegetables to the chicken pieces.
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12
Meanwhile, put the reserved marinade in a saucepan and reduce by half.
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13
Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer.
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14
Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes.
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15
Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm.
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16
Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon).
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17
Whisk in the softened butter and season to taste with salt and pepper.
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18
When ready to serve, return the chicken to the sauce and bring to a low simmer.
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19
Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary.
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20
Serve with mashed potatoes.
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21
Garnish: Preheat the oven to 350 degrees.
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22
In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown.
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23
Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife.
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24
Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp.
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25
Transfer to a bowl and keep warm.
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26
Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft.
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27
Season with salt and pepper and set aside.
