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Coq Au Vin Recipe

   
 

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     Coq Au Vin

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   2.5 hr

Ingredients
4 strips bacon
1c all purpose flour
Salt and ground black pepper
One 5lb chicken, cut into 8 pieces (or 10 chicken legs)
1Tb vegetable oil (optional)
1Tb olive oil
1lb pearl onions, peeled and left whole
4 medium carrots, cut into 1in pieces
4 cloves garlic, peeled and left whole
 
1 clove garlic, finely chopped
3Tb fresh thyme leaves, chopped
2Tb flour
1 bottle red wine (or 3 1/4c chicken broth)
1 bay leaf
1Tb tomato paste
1 carton of mushrooms, quartered
2Tb butter
1/2c fresh parsley, chopped

Instructions
In a large ovenproof pot with a tight fitting lid, cook the bacon on the stove over low heat until crispy. Drain on paper towels, leaving about 2 tablespoons of the bacon fat in the pan. Save the remaining bacon fat. Cut the bacon into 1-inch pieces and reserve.
Preheat the oven to 325 degrees. Place a cup of the flour in a plastic bag, and season liberally with salt and pepper. Dredge the chicken pieces in the seasoned flour. Heat the bacon fat in the pan over moderately-high heat and brown the chicken pieces, a few at a time, until golden brown. Add bacon fat and repeat with the remaining chicken. If you need additional fat for browning the chicken, add the Tb of vegetable oil. Use paper towel to remove any excess grease from the chicken.
Using a paper towel, clean out the bottom of the pot. Leave the caramelized bits. Add the olive oil and heat over low heat. Add the onions, carrots, whole and chopped garlic, and thyme. Stir until the onions just begin to turn golden brown. Add salt and pepper and stir in the remaining 2 tablespoons of flour to coat all the vegetables. Cook 3 minutes, stirring frequently. Raise the heat to high and add the wine or chicken broth letting it come to a boil. Reduce the heat to low, add the bay leaf, and whisk in the tomato paste. Incorporate well. Add the browned chicken pieces and gently spoon some of the vegetables and wine over the meat. Cover and bake on the middle shelf of the oven for 1 hour.
Add mushrooms and bacon to the pot. Stir gently to incorporate. Bake for another 20-30 minutes or until chicken is falling off bone. Remove from oven. Add 2Tb of butter to thicken the sauce. Sprinkle in parsley and serve hot.


Originally Submitted
7/29/2013





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