Coq Au Vin Avec Gratin de Macaroni (Wine-braised chicken with macaroni and cheese)

Method

1. For coq au vin

   Preheat oven to 250°F.
2. Place chicken pieces in a single layer in a large ceramic baking dish or similar heavy dish. Pour wine over chicken. Cover tightly with plastic wrap and refrigerate several hours.
3. Drain wine from chicken, reserving wine. Pat chicken dry with paper towels and season with salt and pepper; set aside.
4. Heat 2 tablespoons butter and 2 tablespoons oil in a Dutch oven over medium-high heat. Add pearl onions and cook, stirring often, until golden. Remove from oil and set aside on a plate.
5. In the same pot over high heat, cook the mushrooms until golden brown. Remove from pan and set aside with onions.
6. Add remaining 1 tablespoon butter and remaining 1 tablespoon oil to pot over medium-high heat. Evenly dust chicken with flour. Add chicken legs to pot in 1 layer, working in batches if necessary. Brown chicken on both sides.
7. Add garlic and reserved wine. Bring to a boil, stirring frequently.
8. Tie oregano, thyme and bay leaves together with a small piece of kitchen twine. Add the herb bundle and chicken stock.
9. Cover pot and place on middle rack of oven. Bake 1 ½ hours.
10. Remove pot from oven. Remove chicken and set it aside on a plate.
11. Place pot over medium-high heat on stovetop. Simmer, uncovered, 20 minutes, or until sauce is thickened and reduced by ⅓. Stir in mushrooms and onions.
12. Place chicken on a serving platter. Remove herb bundle from sauce, then pour sauce over chicken.

13. For gratin de macaroni

    Preheat oven at 400°F. Butter a large baking dish; set aside.
14. Cook macaroni until just al dente, or slightly underdone.
15. While pasta cooks, heat milk in a small saucepan over medium heat; do not let simmer.
16. While pasta cooks, melt butter in a medium saucepan, then add flour. Stir 1 to 2 minutes, until mixture is golden. Slowly whisk in warm milk. Add nutmeg, salt and pepper. Cook sauce, whisking often, until thickened, about 10 minutes.
17. Remove from heat; add heavy cream and half of Gruyère. Stir until cheese is completely melted.
18. Combine macaroni with cheese sauce; pour into prepared baking dish. Top with remaining half of Gruyère and Parmesan. Cover dish with foil.
19. Bake 10 minutes; remove foil and continue baking until cheese is golden brown.
20. To serve, cool macaroni at least 10 minutes and serve with chicken.