Coq au Vin Casarecce

Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves

Chefs Mark and Eric Plescha of Charcoal BYOB | Yardley, PA
Yield: 24 servings

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Adapted by StarChefs | April 2019

INGREDIENTS:

Wine-braised Chicken: 
2.3 kilograms chicken legs
225 grams dry red Burgundy
Grapeseed oil 
3 kilograms chicken stock

Coq au Vin: 
1 kilogram dry red Burgundy
4 sprigs thyme
3 bay leaves
6 cloves
9 grams black peppercorns 
4 cloves garlic, crushed
300 grams smokey bacon lardons
500 grams button mushrooms, quartered 
200 grams butter, cubed
1.25 kilograms pearl onions, halved
700 grams oblique cut carrots
650 grams bias-cut celery
110 grams tomato paste
200 grams all-purpose flour
44 grams fine sea salt

Carrot and Horseradish Casarecce:
200 grams prepared horseradish
2 kilograms semolina flour
4 grams baking soda
300 grams carrot juice 

To Assemble and Serve:
Salt
Microplaned horseradish root
Celery leaves

METHOD:

For the Wine-braised Chicken:
In a large vacuum bag, combine chicken legs and wine; seal at 99 percent pressure and refrigerate overnight. Pat legs dry. In a large sautoir over high flame, heat a film of oil until smoking. Working in batches, add legs, browning on all sides. Transfer legs to a 7-quart pressure cooker set to high. Add enough stock to just cover legs. When cooker reaches full pressure, cook legs 14 minutes. Cool at room temperature until depressurized. Reserve legs and liquid separately. Carefully pick meat, discarding skin and bones.

For the Coq au Vin: 
In a pot over medium-high heat, combine wine, herbs, and spices. When reduced to 500 grams, strain through a chinois. In a large braising pan over medium-high heat, render lardons until crisp. Add mushrooms and cook until golden. Add butter and, when melted, stir in onions, carrots, and celery. Cook until vegetables are soft. Add tomato paste and cook 5 minutes. Stir in flour and cook 1 minute. Pour in reserved liquid from chicken leg braise; simmer. Add wine reduction, salt, and picked chicken meat. When combined, remove from heat. 

For the Carrot and Horseradish Casarecce:
To a Vitamix blender, add horseradish and 100 grams water; purée. In an Arcobaleno pasta extruder fit with a casarecce die, combine 1 kilogram semolina and 2 grams baking soda. With the machine on mix, slowly pour in horseradish purée. When combine, mix 8 minutes more. When the mixture is consistency of wet sand, extrude. When all pasta has been extruded, clean the extruder and repeat the process with the carrot juice. Combine Carrot and Horseradish Casarecce in a sealable bag. 

To Assemble and Serve:
In a large pot of boiling salted water, cook 85 grams Carrot and Horseradish Casarecce until al dente; drain. In a saucepan, heat just enough Coq au Vin to coat the casarecce. Add pasta, tossing to combine. Transfer to a shallow serving bowl and garnish with horseradish and celery leaves.

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