COQ AU VIN
From cooks.com
6 slices bacon
3 tablespoons extra virgin olive oil
4 chicken legs and thighs
1 lb baby portobello mushrooms, sliced
6 large cloves garlic, crushed
1/2 lb pearl onions, peeled
1/3 cup fresh parsley, chopped
2 shallots, minced
1 celery stalk
1 can low sodium chicken broth
3 large carrots
3 baking potatoes
1/3 cup all purpose flour
2-3 cups red wine
2 bay leaves
3-4 stalks fresh thyme
2 sage leaves
salt and pepper
This is a good classic and economical dish to prepare for a Sunday or holiday meal or when you're expecting company. Plan on one chicken leg per person.
Other dark meat chicken may be used but the white portion of the chicken has a tendency to dry out during the cooking unless marinated. Note: Chicken may
be optionally marinated in a zipped plastic bag for several hours or overnight for better flavor; use 1 cup red wine and 2 tablespoons Kosher salt and
a clove of crushed garlic. Turn over a few times. Discard marinade when done.
Choose a hearty red wine such as Merlot or Marsala.
Wash chicken under cold running water; drain and pat dry with paper towels.
Slice bacon crosswise into 2 inch long strips and saute with a tablespoon olive oil over low heat in a large Dutch oven to obtain drippings. When bacon
is crisp, remove from pan using a slotted spoon (save bacon for later).
Brown the chicken in the bacon drippings and olive oil over high heat, turning to brown other side. Chicken legs only need to brown, but do not need to
be fully cooked at this point. Remove from pan and set aside.
While the bacon and chicken are cooking, prepare the vegetables: Peel garlic, shallots and onions
Note: frozen pearl onions and frozen sliced carrots may be substituted for fresh; red onions can be used if shallots are not available.
Wash and peel carrots and potatoes. Crush garlic and mince shallots. Wash and remove strings from celery and coarsely chop. To remove strings from celery,
break off a small bit from the edge on the bottom end of the celery stalk and peel upwards along the outer side; or a vegetable peeler can be used.
Slice carrots into 1/2 inch thick coins (circles) and do the same with the potatoes. Clean the mushrooms; brush off using a clean towel or silicone vegetable
brush and slice into halves.
Saute mushrooms, pearl onions and carrots in drippings over high heat until they begin to take on color. Don't stir too often; allow to brown. Add minced
shallots and garlic to vegetables when vegetables begin to caramelize.
Add potatoes and celery. Sprinkle 1/3 cup flour over vegetables. Stir to distribute flour; pour wine over all and add fresh herbs. Use the wine with a
silicone spatula to scrape up the brown flavor bits from the bottom of the pan. Stir in broth. Be careful not to break up vegetables when stirring.
Return bacon and chicken to pot. Simmer, uncovered, for 45 minutes or until vegetables and chicken are tender. Add salt and pepper to taste. Remove thyme
and bay leaves before serving.
Enjoy!
Submitted by: CM
_._,_._,_
From cooks.com
6 slices bacon
3 tablespoons extra virgin olive oil
4 chicken legs and thighs
1 lb baby portobello mushrooms, sliced
6 large cloves garlic, crushed
1/2 lb pearl onions, peeled
1/3 cup fresh parsley, chopped
2 shallots, minced
1 celery stalk
1 can low sodium chicken broth
3 large carrots
3 baking potatoes
1/3 cup all purpose flour
2-3 cups red wine
2 bay leaves
3-4 stalks fresh thyme
2 sage leaves
salt and pepper
This is a good classic and economical dish to prepare for a Sunday or holiday meal or when you're expecting company. Plan on one chicken leg per person.
Other dark meat chicken may be used but the white portion of the chicken has a tendency to dry out during the cooking unless marinated. Note: Chicken may
be optionally marinated in a zipped plastic bag for several hours or overnight for better flavor; use 1 cup red wine and 2 tablespoons Kosher salt and
a clove of crushed garlic. Turn over a few times. Discard marinade when done.
Choose a hearty red wine such as Merlot or Marsala.
Wash chicken under cold running water; drain and pat dry with paper towels.
Slice bacon crosswise into 2 inch long strips and saute with a tablespoon olive oil over low heat in a large Dutch oven to obtain drippings. When bacon
is crisp, remove from pan using a slotted spoon (save bacon for later).
Brown the chicken in the bacon drippings and olive oil over high heat, turning to brown other side. Chicken legs only need to brown, but do not need to
be fully cooked at this point. Remove from pan and set aside.
While the bacon and chicken are cooking, prepare the vegetables: Peel garlic, shallots and onions
Note: frozen pearl onions and frozen sliced carrots may be substituted for fresh; red onions can be used if shallots are not available.
Wash and peel carrots and potatoes. Crush garlic and mince shallots. Wash and remove strings from celery and coarsely chop. To remove strings from celery,
break off a small bit from the edge on the bottom end of the celery stalk and peel upwards along the outer side; or a vegetable peeler can be used.
Slice carrots into 1/2 inch thick coins (circles) and do the same with the potatoes. Clean the mushrooms; brush off using a clean towel or silicone vegetable
brush and slice into halves.
Saute mushrooms, pearl onions and carrots in drippings over high heat until they begin to take on color. Don't stir too often; allow to brown. Add minced
shallots and garlic to vegetables when vegetables begin to caramelize.
Add potatoes and celery. Sprinkle 1/3 cup flour over vegetables. Stir to distribute flour; pour wine over all and add fresh herbs. Use the wine with a
silicone spatula to scrape up the brown flavor bits from the bottom of the pan. Stir in broth. Be careful not to break up vegetables when stirring.
Return bacon and chicken to pot. Simmer, uncovered, for 45 minutes or until vegetables and chicken are tender. Add salt and pepper to taste. Remove thyme
and bay leaves before serving.
Enjoy!
Submitted by: CM
_._,_._,_
