Wooldridge Creek Vineyard & Winery 2012 Pinot Noir – Coq au Vin Flatbread

2012 Pinot Noir – Coq au Vin Flatbread

2012 Pinot Noir – Our 2012 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complementing the toasted nutmeg from the barrel.

Coq Au Vin Flatbread

1 premade pizza crust
1/2 – 1 pound chicken, braised in red wine (recipe follows)
2 c sliced mushrooms, sauteed until tender
1 1/2 c grated cheese, mixture of mozzarella and parmesan
1/2 c chopped cooked bacon
1/3 c sauce from braising chicken

Preheat your grill. Brush both sides of the pizza crust with oil.

Shred apart the chicken.

When grill is hot, place one side of the crust onto the grates and let cook for 2-3 minutes.

Pull off, and flip so the grilled side is up. Spread sauce over the crust, and top with the shredded chicken and sauteed mushrooms. Cover with the grated cheese. Sprinkle with bacon.

Place back on the grill and cover. Allow to cook until the cheese is melted and the toppings are heated through.

Remove from the heat, and slice. Serve!

Coq au Vin
1 Tbs olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 bulb fennel, thinly sliced
1 teaspoon chopped garlic
1/4 cup Cognac
1/2 bottle (375 ml) red wine
1/2 cup chicken stock
10 fresh thyme sprigs
2 bay leaves
1 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons all-purpose flour

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, sear the chicken pieces for about 5 minutes, turning to brown evenly. Work in batches, if necessary to continue to brown until all the chicken is done. Set aside.

Add the carrots, onions and fennel to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally and sprinkling with salt and pepper, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, thyme and bay and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just cooked through. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Bring the stew to a simmer and cook for another 5 minutes. Season to taste.