Aquitaine's Coq Au Vin ( Chicken in Red Wine) Recipe
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Category: |
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Ingredients: |
Ingredients: 2. 3 lb chickens, cut and quartered 4 cups good red wine 1 chopped onion 1 chopped carrot 2 stalks chopped celery1 bay leaf 4 sprigs fresh thyme 1 lb pearl onions 10 oz. bacon sliced in 1-inch pieces 1 lb small mushrooms quartered 2 cups chicken stock salt pepper flour
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Directions: |
Directions:Marinate chicken overnight in red wine onion carrots celery in a non-aliminum roasting pan. Bring a saucepan of water to a boil. add pearl onions cook 2 minutes drain cut root end and peel. In a large casserole dish brown bacon and transfer to a paper towel. Leave 3 tbsp of fat in dish and set aside. add pearl onions stirring for 5 minutes add mushrooms cook another 5 minutes. remove both from pan. Take ckicken out of marinade dredge in a little flour salt pepper and place in casserole dish Strain out veggies from red wine keeping the wine. Brown chicken in batches in bacon fat Set oven to 325 degrees pour off any fat left in the dish pour in wine scraping the bottom of the dish for brown bits. add stock bay leaf and wine. Cook 35 minutes covered in the oven. add pearl onions and mushrooms and cook another 15 minutes. With slotted spoon transfer to platter sprinle bacon over. Throw out bay leaf skim off the fat and over high heat let juices bubble 10 minutes until a little thick Spoon sauce over while serving |
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Number Of
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Number Of
Servings:6 |
Preparation
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Preparation
Time:20 minutes |
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Personal
Notes: This is a multi-step process but worth it. Serve with rice pilaf.
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