Artslandia at the Performance: Portland Playhouse Nov/Dec 2014 | Page 63

DRAMATIC DISHES

YIELDS FOUR SERVINGS

BRASSERIE
MONTMARTRE

COQ AU VIN

PORTLAND, OREGON

CHEF RANDY BARTA

“Coq au vin,” French for “rooster with wine,” originated as a rustic way
to soften a tough bird into a succulent meal. Nowadays most recipes
call for chicken, making the dish even more mouth-meltingly tender.
Brasserie Montmartre’s chef Randy Barta, who trained in Napa Valley
and has lived in south Florida and travelled often to Hawaii, brings
touches of Cuban and Pacific-Asian flair to his plating of this French
classic, balancing the simmered-down meat and sauce with a crunchy
grilled toast, fresh green herbs, and a crisp, salty whorl of bacon.

CHICKEN

1.

4 bone-in, skin-on whole
chicken legs (thigh and
drumstick)

In a skillet large enough for the
chicken and lardons, fry the bacon
lardons until crisp.
Transfer the lardons to a plate lined
with paper towels to drain.

½ cup all-purpose flour
Kosher salt and fresh ground
black pepper, to taste

2.

Coat chicken pieces in flour. Sprinkle
with salt and pepper. Add the
chicken to the pan with the hot
bacon drippings, and brown on
both sides until crispy. Transfer the
chicken to a paper towel-lined plate
and keep warm.

3.

Add garlic, onions, mushrooms and
carrots to the skillet. Sauté until
slightly soft.

4.

Deglaze the pan with the sherry.
After the flames have subsided,
slowly stir in the wine and chicken
stock. Mix well. Add the fresh thyme,
bay leaf and herbes de Provence.

5.

Cover and simmer over low heat
for 30 minutes. Add the browned
chicken pieces back into the skillet.
Replace cover and continue to
simmer for 15 minutes to allow the
sauce to reduce a bit.

6.

When done, carefully ladle about 10
ounces of sauce and vegetables into
a soup bowl. If serving over polenta
or egg noodles, put that into the
bowl first. Place a hot chicken leg on
top of the sauce and garnish each
bowl with chopped parsley, a crispy
pancetta slice and (if using) a pinch
of micro greens.

SAUCE
2 cups thick bacon strips, cut
into lardons
4 large cloves garlic, roughly
chopped
2 cups red pearl onions
2 cups crimini or other brown
mushrooms, quartered
2 carrots, sliced into 1 inch
rounds
¼ cup sherry
4 cups red wine
2 cups chicken stock,
homeade or store bought
6 sprigs fresh thyme
2 teaspoons herbes
de Provence
4 bay leaves

GARNISH
4 thin slices of pancetta or
bacon, crisped
Fresh parsley, chopped
4 small pinches of microgreens or herb salad (optional)

PHOTOS BY RAINA STINSON

ARTSLANDIA AT THE PERFORMANCE MARCH | APRIL

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