Coq Au VinFrom ashleythm 8 years ago
- marinade (do one day ahead) shopping list
- 8 fl. oz. red wine shopping list
- 5 fl. oz. chicken stock shopping list
- 1 clove garlic, mashed shopping list
- 8 oz onion, sliced thinly shopping list
- 4 oz. carrot, sliced thinly shopping list
- 2 springs thyme shopping list
- 1 bay leaf shopping list
- 1 T olive oil shopping list
- For the Coq Au Vin shopping list
- 1 oz. bacon shopping list
- 2 chicken legs, skin on shopping list
- 2 chicken thighs, skin on shopping list
- 3 cipollini onions, peeled shopping list
- Strained marinade Liquid shopping list
- 6 mushrooms, quartered shopping list
- 2 garlic cloves, thinly sliced, lengthwise shopping list
- 1 sachet (bay leaf, blk pepper corns, parsley, thyme, garlic, tied in cheese cloth) shopping list
- 2 oz. butter shopping list
- S&P shopping list
How to make it
- 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.
The Cookashleythm North Hollywood, CA
The Rating2 people
Had This Many Times in Many Places, Very Good!
The Veggies and Herbs Soaked in That Wine Are
FAB!!! 5 Forkschef_irish in Gainesville loved it
I'm definitely trying this one....great call on the sauce :)rayguitar in Tuolumne loved it
....btw...a definite 5 rating on this.rayguitar in Tuolumne loved it
- Not added to any groups yet!