Coq Au Vin
Ingredients
Good olive oil
8 oz good bacon or pancetta, diced
2 (3 - 4 lb) chickens each cut into 8 serving pieces
Kosher salt and fresh ground pepper
1 lb carrots, cut diagonally into 1 inch pieces
2 yellow onions, sliced
2 tsp chopped garlic (2 cloves)
1/4 cup Cognac or good brandy
1 (750 ml) bottle good dry red wine such as Burgundy
2 cups chicken stock preferably homemade
1 bunch fresh thyme sprigs
4 tbs (1/2 stick) unsalted butter at room temperature, divided
3 tbs all purpose flour
1 lb frozen small whole onions
1 lb porcini or cremini mushrooms, stems removed and thinly sliced
Preheat oven to 275 deg F
Heat 1 tbs olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 mins. Remove the bacon to a plate.
Meanwhile pat the chicken dry with paper towels. Liberally sprinkle chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 mins. turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
Add the carrots, onions, 1 tbs salt and 2 tsp pepper to the pot and cook over medium heat for 10 - 12 mins, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more min. Add the Cognac, (stand back ! ) and carefully ignite with a match to burn off the alcohol. Put bacon, chicken stock and thyme sprigs and bring to boil. Cover the pot with a tight-fitting lid and place in the oven for 30 - 40 mins until chicken is just no longer pink. Remove from the oven and place on top of stove.
Mash 2 tbs of butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium saute pan, melt remaining 2 tbs butter and cook the mushrooms over medim-low heat for 5 -10 mns until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 mins. Season to taste. Serve hot.
Good olive oil
8 oz good bacon or pancetta, diced
2 (3 - 4 lb) chickens each cut into 8 serving pieces
Kosher salt and fresh ground pepper
1 lb carrots, cut diagonally into 1 inch pieces
2 yellow onions, sliced
2 tsp chopped garlic (2 cloves)
1/4 cup Cognac or good brandy
1 (750 ml) bottle good dry red wine such as Burgundy
2 cups chicken stock preferably homemade
1 bunch fresh thyme sprigs
4 tbs (1/2 stick) unsalted butter at room temperature, divided
3 tbs all purpose flour
1 lb frozen small whole onions
1 lb porcini or cremini mushrooms, stems removed and thinly sliced
Preheat oven to 275 deg F
Heat 1 tbs olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 mins. Remove the bacon to a plate.
Meanwhile pat the chicken dry with paper towels. Liberally sprinkle chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 mins. turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
Add the carrots, onions, 1 tbs salt and 2 tsp pepper to the pot and cook over medium heat for 10 - 12 mins, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more min. Add the Cognac, (stand back ! ) and carefully ignite with a match to burn off the alcohol. Put bacon, chicken stock and thyme sprigs and bring to boil. Cover the pot with a tight-fitting lid and place in the oven for 30 - 40 mins until chicken is just no longer pink. Remove from the oven and place on top of stove.
Mash 2 tbs of butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium saute pan, melt remaining 2 tbs butter and cook the mushrooms over medim-low heat for 5 -10 mns until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 mins. Season to taste. Serve hot.
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