Cider Coq au Vin

A cozy twist on a French classic, this Cider Coq au Vin embodies the spirit of Modern Heritage – rooted in tradition yet refreshed for today. In place of red wine, dry hard cider brings a bright, nuanced depth to the braise. Layers of autumnal flavor unfold with tender chicken, sweet aromatics, and a luxurious mix of wild mushrooms. (While any mushrooms will work, wild varieties such as maitake, shiitake or oyster add an earthy richness.) Perfect for cool-weather entertaining, it's a rustic yet elegant centerpiece that brings warmth to the table.

2 pounds bone-in, skin-on chicken, preferably chicken thighs and drumsticks

Kosher salt

¾ pounds mixture of wild mushrooms (such as shiitake, maitake and oyster)

2 tablespoons olive oil

4 pieces thick-cut bacon, cut into 1-inch pieces

2 medium leeks, thinly sliced

1 fennel bulb, thinly sliced and fronds reserved

2 medium carrots, peeled and sliced

3 cloves garlic, grated or chopped

1 tablespoon all purpose flour

2 tablespoons calvados or brandy (optional)

2 12-oz cans Basque cider, or any dry cider

1 tablespoon apple cider vinegar

1 tablespoon soy sauce

3 sprigs thyme

Pat chicken skin dry and season on both sides with Kosher salt.

Heat oven to 450°F. Pull apart mushrooms so they are in smaller chunks. Toss with olive oil and Kosher salt and spread in an even layer on a sheet pan, avoiding crowding. Roast for 20-25 minutes, tossing once halfway through, until they begin to crisp. Remove mushrooms and reduce the oven to 350°F.

Heat your braiser over medium heat and add bacon pieces. Cook, stirring frequently, until browned, about 8 minutes, then remove bacon and set aside. Drain bacon fat, reserving about 1 tablespoon in the braiser. Return heat to medium.

Add chicken, skin side-down, into the bacon fat and cook until browned and crisped, 6-8 minutes. Flip and cook for 2 more minutes, then remove and set aside.

Add sliced leeks, fennel bulb (reserving the fronds for the end) and carrots and season with Kosher salt. Cook, stirring frequently, until the mixture is very reduced and softened, about 12 minutes. Add grated garlic and flour and cook for 2 more minutes, stirring continuously.

Move leek mixture to the side of the braiser and add brandy, if using, deglazing the skillet for 1 minute. Add cider, apple cider vinegar, soy sauce and thyme sprigs. Bring the mixture to a boil, then return half of the roasted mushrooms and half of the cooked bacon pieces to the pot and nestle in the chicken. Cover and transfer to the oven and braise for 1 hour.

Remove the braiser from the oven and return to the stovetop. Bring the mixture to a boil over medium heat, and cook for 12-15 minutes, gently disturbing the chicken and vegetable mixture with a spoon so they do not stick to the bottom of the braiser. The liquid should be reduced by about half.

Remove from heat. Garnish with remaining pieces of bacon and roasted mushrooms and the fennel fronds.