Recipe

Remember Me Coq Au Vin Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 3 months ago My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food. Prep:20m Cook:90m Servings:6	Jo_jo_ba
	merlot wine chicken stew french coqauvin fancy braising party occasion special romantic

Beginning of Braise

Chicken Removed

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puddlewond

Ingredients

100g pancetta, diced

1 large Vidalia onion, sliced

3 lbs chicken parts, skin-on, bone-in

6 garlic cloves, peeled

Black pepper

1 cup beef stock

3 cups (one 750mL bottle) "heavy" red wine

2 bay leaves

1 tbsp dried thyme

1 cup chopped fresh parsley

4 carrots, medium chop

4 celery stalks, medium chop

1/2 lb white mushrooms, rough chop

Directions

Brown pancetta 10 minutes in a very large pot. Remove, keeping the fat in the pan, and set aside.

Add onions and chicken, skin-side down. Brown on all sides, about 5 minutes.

Add garlic and pepper and cook 5 minutes

Spoon off excess fat.

Add the stock, wine, thyme, parsley and vegetables.

Add the pancetta back to the pot, stir well.

Lower heat to a brisk simmer.

Cover and cook 35 minutes or until chicken is tender and fully cooked.

Remove chicken and set aside.

Discard the bay leaves and garlic.

Add mushrooms, stir and turn the heat to high.

Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occasionally.

Return chicken to the pot and stir to coat completely with sauce.

Serve over rice or potatoes.

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Comments

frankieanne 2 years, 3 months ago said:
This sounds absolutely delicious!

jo_jo_ba 1 year, 12 months ago said:
Amount Per Serving
Calories: 273.7
Total Fat: 9.4 g
Cholesterol: 54.2 mg
Sodium: 554.6 mg
Total Carbs: 11.8 g
Dietary Fiber: 2.8 g
Protein: 17.3 g

puddlewonderful 1 year, 1 month ago said:
Deserves high five

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