Coq au vin - Mediteranee

Breath-takingly delicious

Yield:
Serves 4 as a main course with leftovers
Category:
Chicken & Other Birds
Cuisine:
French

INGREDIENTS:

  • 3 1/2 lb. whole chicken, rinsed and dried
  • sea salt and freshly ground black pepper to taste
  • 2 sprigs fresh marjoram, 10 inches each, leaves stripped or 1 tsp dried marjoram
  • 7 springs fresh thyme, 4 inches each, leaves stripped
  • 6 cloves of garlic, crushed or minced
  • 5 tbsp. olive oil (divided)
  • 1 or 2 fresh lemons sliced 1/8 inch thick
  • 1 cup pitted Kalamata olives
  • 9-12 oz. whole button mushrooms
  • 1/2 cup sun dried tomatoes packed in oil
  • 1 medium onion or 2 cups pearl onions
  • 3/4 cup white wine

DIRECTIONS:

  1. Heat oven to 425 degrees. Season the chicken inside and out with salt and pepper. Using a mini food processor or a mortar and pestle - mash together the marjoram, thyme, garlic, and 1 tablespoon olive oil to form a rough paste. Slide your fingers between the chicken skin and flesh to loosen the skin on the breast, thigh and leg areas. Rub the herb paste onto the flesh under the skin so it is spread as evenly as possible.
  2. Put half the lemon slices, half the olives and 1/3 of the mushrooms in the cavity of the chicken. Truss the bird and put it breast side up in an enameled pot or dutch oven. Drain the sun-dried tomatoes and arrange them around the chicken. Scatter the onions, remaining lemon slices, olives and mushrooms around the chicken. Pour the wine and remaining 1/4 cup of olive oil over th vegetables and chicken. Roast, uncovered, basting every 10-15 minutes or so with the pan juices until an instant read thermometer reads 170 degrees F or the juices run clear,

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