Coq au Vin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 chicken quarters, cut into thighs and drumsticks
1 bottle, 3 cups of red wine. Dry like a Merlot
Salt
All-purpose flour, for dredging
2 tbsp vegetable oil, plus more as needed
6 oz. slab bacon, small dice
8 oz. cremini mushrooms
1 onion, peeled, cut in half, then each half cut into 4 wedges
4 cloves garlic, minced
2 tbsp tomato paste
4 sprigs thyme
3 cups chicken stock
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Directions: |
Directions:Place the chicken legs and wine in a bag or covered bowl overnight. Next day, preheat the oven to 350* degrees. Remove the chicken legs from the wine. Reserve the wine and dry the skin with paper towels. Heat a 6 quart Dutch oven on high heat. Season the chicken legs with salt and dredge in flour. Add about 2 tbsp of vegetable oil to pan and heat to its smoking point. Cook the chicken in batches, adding more oil if needed, browning all sides of thighs and drumsticks. Remove the chicken from the pan. Add the diced bacon pieces and brown them until crisp, about 5 to 7 minutes.
Remove the bacon pieces and place them in a bowl. Add the mushrooms to the pan and cook until browned, about 5 minutes. Place the mushrooms in the bowl with the bacon and set aside. Add the onion (and a little more oil if needed) and brown for about 5 to 7 minutes. Add a pinch of salt and the garlic. Cook until garlic is aromatic, about 1 minute. Add the tomato paste and stir to combine. Then add the reserved wine and the thyme. Bring the mixture to a boil. Add the stock, and once the mixture is boiling again, add the chicken and place the Dutch oven into the preheated oven.
Cook for 30 minutes, then add the bacon and the mushrooms. Return the Dutch oven to the oven and cook for an additional 30 to 45 minutes, until the chicken is very tender. Remove the chicken on a plate and set aside. Strain the vegetables and reserve them aside with the chicken. On high heat reduce the sauce to 2 cups. Add the reserved chicken and vegetables to the pan and heat them until warm.
Suggestions: Serve with rice or buttered noodles and roasted vegetables. |
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Personal
Notes: |
Personal
Notes: First time Rachel made this dish, we fell in love with chicken all over again. This recipe is a little bit of time and trouble, but it pays off in exploding flavor. Got a special dinner coming up? Serve this and you'll be a legend in your kitchen.
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