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Sunday dinner was Coq Au Vin, salad with radishes, and crusty whole grain bread. |
In my never ending quest to find chicken dishes that Dave will like, I made Coq Au Vin. The recipe was in the December issue of Bon Appetit. I thought Dave would eat it because it had so much wine! I was right. He did like it, he said it was "very good" and I can make it again. That is two chicken dishes in a row! I'll have him eating chicken a couple times a week pretty soon....or maybe not.
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Cooking the onion and carrot with the rendered bacon. I removed most of the bacon fat before adding the veggies. |
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Chicken, mushrooms, wine.....lots of deliciousness.
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Ingredients
- 2 tablespoons vegetable oil, divided
- 5 skin-on, bone-in chicken legs (thigh and drumstick)
- Kosher salt and freshly ground black pepper
- 12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
- 3 carrots, peeled, chopped
- 3 celery stalks, minced
- 1 onion, minced
- 4 cups dry red wine, such as Burgundy, divided
- 1/2 cup tomato paste
- 1 quart low-sodium chicken broth
- 12 sprigs thyme
- 6 sprigs rosemary
- 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)
Preparation
Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce. DO AHEAD Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving
January 14, 2013 Daylight 5 hours, 5 minutes, 1 second Temp. H 36°/ L 4° F
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