býstro (быстро), a Russian word meaning "quickly."
Býstro!" to the waiters in Parisian cafés.
Bon Appétit recently, and that I had enjoyed that dish during our last trip. He said he was honored to have been asked by BA for his recipe, but was a bit put off that they had not given him credit by name. I promised that I would post his Coq au Vin here on Cocoa and Lavender, and give him some of the credit he is due. It is a superb dish, and exactly like one I would expect in Paris.
Joyeux Le Quatorze Juillet!
Coq au Vin Chef Ryan McIntyre, Bistro Zinc, Lenox, MA
[my few edits appear below in brackets]
2 tablespoons vegetable oil, divided
4 or 5 skin-on, bone-in chicken legs (thigh and drumstick)
kosher salt and freshly ground black pepper
12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
[I used salt pork to avoid a smoky flavor]
3 carrots, peeled, chopped
3 celery stalks, minced
1 onion, minced
4 cups dry red wine, such as Burgundy, divided
1/2 cup tomato paste
1 quart low-sodium chicken broth
12 sprigs thyme
6 sprigs rosemary
1 pound assorted wild mushrooms, cut into bite-size pieces (about 8 cups)
[I used baby bellas, shiitake, and oyster mushrooms]
Preheat oven to 350°F. Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate [and drain fat from pot].
Add bacon to pot; cook until rendered. [Drain all but 1 tablespoon fat from the pan.] Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. [Gently] boil [stirring occasionally] until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper. [Go lightly on the salt until you taste it.] Add mushrooms and chicken to sauce.
Note: Coq au Vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.