Recipe

Remember Me Coq Au Vin Recipe


Remember Me Coq Au Vin Recipe
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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.

Jo_jo_ba


Beginning of Braise


Chicken Removed

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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
  1. Brown pancetta 10 minutes in a very large pot. Remove, keeping the fat in the pan, and set aside.
  2. Add onions and chicken, skin-side down. Brown on all sides, about 5 minutes.
  3. Add garlic and pepper and cook 5 minutes
  4. Spoon off excess fat.
  5. Add the stock, wine, thyme, parsley and vegetables.
  6. Add the pancetta back to the pot, stir well.
  7. Lower heat to a brisk simmer.
  8. Cover and cook 35 minutes or until chicken is tender and fully cooked.
  9. Remove chicken and set aside.
  10. Discard the bay leaves and garlic.
  11. Add mushrooms, stir and turn the heat to high.
  12. Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occasionally.
  13. Return chicken to the pot and stir to coat completely with sauce.
  14. Serve over rice or potatoes.

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Comments


This sounds absolutely delicious!


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


Deserves high five


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