Friday

Coq Au Vin



this was good. it was a nice change from baking chicken. i served it with mashed potatoes to soak up all the sauce. here's the recipe...

...recipe from Bistro Cooking at Home by gordon hamersley
2-3 tablespoons vegetable oil
4 ounces bacon, cut into 1/4 inch pieces
1 carrot, cut into small dice
12 pearl onions, peeled
4 cloves garlic, thinly sliced
4 chicken leg quartes
freshly ground salt and pepper
2 tablespoons flour
1 1/4 cups red wine
1/2 cup chicken broth
1 bay leaf
2 teaspoons fresh thyme, chopped
12 cremini mushrooms, halved
2 tablespoons fresh parley, chopped

In a large high-sided ovenproof saute pan, heat 1 tablespoon of the vegetable oil over medium high heat. Add the bacon and cook until most of the fat has rendered and the bacon is crisp. Remove the bacon from the pan, leaving the bacon fat in the pan. Reserve the bacon.

Add the carrot and the onion to the bacon fat and saute until the onion has a few brown spots. Add the garlic and cook for about 2 more minutes. Take the vegetables out of the pan and put them with the bacon.

Heat the oven to 325 F. Add enough vegetable oil to the bacon fat to cover the bottom of the saute pan. Season the chicken pieces with salt and pepper. Place the chicken in the pan skin side down and brown well, about 5 minutes. Turn the pieces and brown on the other side. Transfer the chicken to a rimmed plate.

Return the bacon and the vegetables to the pan. Add the flour, lower the heat, and cook for about 3 minutes.

Put the chicken and any accumulated juices back into the pan. Add the red wine and the chicken broth and the bay leaf, thyme, and mushrooms. Bring to a boil on the stove. Cover with a lid or foil, put it in the oven, and cook for 40 minutes. Uncover the pan and continue to cook for another 15-20 minutes. Check to see if the chicken is cooked by cutting into a piece, the chicken should be very tender.

Transfer the chicken to a platter and bring the liquid to a boil and cook until the liquid has been reduced slighlty. Spoon the vegetables and the sauce over the chicken and sprinkle with the parsley.

1 Comments:

Anonymous sue passerelli said...

Once again - another delicious-sounding and beautiful-looking meal. I tried the Ritz cracker chicken last night for small group. Everyone loved it! I added some Parmesan cheese to the cracker mix.

1:49 PM  

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