Monday, January 14, 2013

Coq Au Vin

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.
Cooking the onion and carrot with the rendered bacon.  I removed most of the bacon fat before adding the veggies.
Chicken, mushrooms, wine.....lots of deliciousness.

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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