Recipe
Remember Me Coq Au Vin Recipe
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Jo_jo_ba / All my dishes 1 year, 2 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
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 Jo_jo_ba |
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Fans
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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frankieanne 1 year, 2 months ago said:
This sounds absolutely delicious!
jo_jo_ba 11 months, 3 weeks 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 3 weeks, 6 days ago said:
Deserves high five