Recipe

Coq Au Vin (chicken With Wine) Recipe

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Ingredients

2 c chicken broth .
5 tbsps unsalted butter .
24 frozen pearl onions, thawed, drained & patted dry .
1 tbsp tomato paste .
10 sprigs fresh parsley .
2 tbsps minced fresh parsley leaves .
2 tbsps all-purpose flour .
2 garlic cloves, minced .
1 bay leaf .
2 sprigs fresh thyme .
1 (350 ml) bottle pinot noir wine .
8 oz cremini mushrooms, wiped clean, stems trimmed & halved if small & quartered inf large .
2 1/2 lbs boneless skinless chicken thighs, cut in half crosswise .
table salt & fresh ground pepper .
4 oz bacon, cut into 1/4 inch pieces

Directions

Step #1 Note: If using fresh pearl onions, cut the root & stem ends, plunge into boiling water for 1 min & then shock in ice water.
Step #2 When cool, peel the outer skin.
Step #3 In a large saucepan, place the wine (reserve 1 T.
Step #4 ), parsley sprigs, broth, thyme & bay leaf.
Step #5 Bring to a simmer & cook for about 25 mins or until reduced to about 3 c.
Step #6 While the sauce is simmering, brown the bacon in a Dutch Oven, about 8 mins.
Step #7 With a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Step #8 Reserve 2 T.
Step #9 fat in a small bowl & discard the rest.
Step #10 Spice up the chicken with salt & pepper & a little Greek Spice uping.
Step #11 Add 1 T.
Step #12 of the reserved fat to the Dutch oven & heat until just smoking.
Step #13 Add 1/2 the chicken in a single layer & lightly brown for about 2 mins per side.
Step #14 Transfer chicken to a plate & repeat this step with the remaining chicken & fat.
Step #15 Melt 3 T.
Step #16 butter in now-empty Dutch oven over med-heat/flame.
Step #17 When foaming subsides add the onions & mushrooms & cook about 7 mins until lightly browned.
Step #18 Add garlic, tomato paste & flour & cook about 1 min.
Step #19 Remove the bay leaf.
Step #20 Add the reduced wine mixture to the Dutch oven, scraping the bottom to loosen the chicken bits & add 1/4 t.
Step #21 pepper.
Step #22 At this point return the chicken & bacon to the Dutch oven & bring to boil over high heat.
Step #23 Then, reduce heat, cover pot & let simmer for 25 mins or until chicken is tender.
Step #24 Stir occassionally.
Step #25 Transfer chicken to large bowl & tent with foil wrap.
Step #26 Increase heat & let simmer sauce until thick, about 5 mins.
Step #27 Remove Dutch oven from heat & stir in the 2 T.
Step #28 butter & 1 T.
Step #29 wine.
Step #30 Add a little salt, return chicken to the pot & sprinkle with the minced parsley.
Step #31 Serve as soon as possible over mashed potatoes.
Enjoy the Coq Au Vin (Chicken With Wine) recipe

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Coq Au Vin (chicken With Wine) Recipe

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