Recipe

Coq Au Vin Recipe

Add Step-by-Step Photos	Ashleythm / All my dishes 1 year, 5 months ago Classic French one-pot braised dish of chicken that is first marinated and then cooked in red wine. Nummer-rific! Prep:10m Cook:120m Servings:2	Ashleythm
	classic french chicken

Does this look good? Yeah! / Nope

Fans

rayguitar

chef_irish

Ingredients

Marinade (do one day ahead)

8 fl. oz. red wine

5 fl. oz. chicken stock

1 clove garlic, mashed

8 oz onion, sliced thinly

4 oz. carrot, sliced thinly

2 springs thyme

1 bay leaf

1 T olive oil

For the Coq Au Vin

1 oz. bacon

2 chicken legs, skin on

2 chicken thighs, skin on

3 cipollini onions, peeled

Strained Marinade Liquid

6 mushrooms, quartered

2 garlic cloves, thinly sliced, lengthwise

1 sachet (bay leaf, blk pepper corns, parsley, thyme, garlic, tied in cheese cloth)

2 oz. butter

S&P

Directions

Day before you decide to make this dish, your going to need to marinate it. In a Med/Large container, place the chicken in first. Toss in the garlic, onion, carrots, bay leaf, thyme and red wine. If the red wine doesn't cover everything, add enough chicken stock so that all the ingredients are submerged in liquid.

Mix everything together making sure that everything is well incorporated. Cover tightly with either a lid or some plastic wrap with a rubber band around the top.

Place in the refrigerator until the next day.

Day 2: Remove chicken, place on paper towels and pat dry.

Strain and reserve the liquid and discard veg.

in a med/large saute pan, render the bacon until crisp, remove, and set aside.

In the same pan, sear the cipollini until light brown, remove and set aside with the bacon.

Season the chicken with salt and pepper, and sear the chicken on all sides.

Now in a med/large oven safe sauce pan w/ lid (if you don't have a lid, foil works too!), place the chicken on the bottom, followed by the mushrooms, cipollinis, bacon, garlic and sachet.

Pour strained liquid over items in sauce pan and bring to a simmer.

Top with lid, and place in a 325 oven, until the chicken is so tender, that it falls off the bone (about 1 hour)

When done, remove the chicken, and strain the liquid into a saute pan. Set aside the onions, mushrooms, bacon, and garlic

Reduce the liquid to a thickness of a sauce (might take a while). Season with salt and pepper. Mount w/ butter.

Place chicken in a med dinner bowl, top off with the onions, mushrooms, garlic, and pour sauce over everything.

-drools-

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Comments

rayguitar 1 year, 5 months ago said:
I'm definitely trying this one....great call on the sauce :)

rayguitar 1 year, 5 months ago said:
....btw...a definite 5 rating on this.

reefrunner9 1 year, 4 months ago said:
Love to add red wine with Chicken, and magical, mysterious vegetable soup combinations. I have all day to create vegee soup, I will add almost anything, including, cabernet sauvignon,johnsonville turkey or regular brat's sliced on the diagonal of course, onions, mushrooms, wheat pasta bits, carrots, tons of other vegetables, bouillon, and recently, hot off the shelfs in Middle Earth America; endameame (baby soy beans), sometimes peanuts too.
Over time I blend the soup into a cream soup with seasoning, cream of asparagus, sour cream and cream...plus more bouillon my daughter loves it so it must be palatable, I inhale it eventually...
I once toured a former mansion that housed three kitchens...cauldron of soup that was never off..

reefrunner9 1 year, 4 months ago said:
In addition to the above comments, being from the Midwest; I love donuts, go figure..

chef_irish 11 months, 1 week ago said:
Had This Many Times in Many Places, Very Good!
The Veggies and Herbs Soaked in That Wine Are
FAB!!! 5 Forks

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