Monday, April 18

Coq Au Vin

Coq Au Vin is a classic French dish. It has a great rich flavor, is soul warming, and if you tell someone you made it-chances are you just impressed them.

Coq Au Vin is actually rather easy to make, it's just a tiny bit of a process and take a little time. The good thing is, most of the time is unattended. So you could set it and walk away. Just remember only use a wine that is good for drinking, nothing ruins this dish more than bad wine.

Serves 4
Full time: 1 1/2 hours

The nneds-

2 lbs chicken thighs -or- chicken parts
1/4 lb. bacon, diced
4-5 garlic cloves
2 bay leaves
1 quart button mushrooms, quartered
1 onion
2 cups chicken stock
2 cups pinot noir
2 tbsp butter
1/2 tbsp thyme
1/2 tbsp parsley
1 tsp salt
1 tsp ground black pepper

The know-

In a Dutch oven place diced bacon, cook over medium-high heat until it crisps, about 10 minutes.

Add in onions and chicken. Place chicken skin side down and begin to brown. 
After 5-8 minutes, rotate chicken and add garlic, salt, and pepper. Cook 5-8 minutes longer.

Remove chicken and drain excess oil and fats from pan.

Return chicken to pan. 

Pour in stock, wine, and herbs.

Lower heat to low and cover. Cook 20-30 minutes or until chicken hits 180 internal temperature.

Gently remove chicken to platter and keep warm.

Remove bay leaves and garlic cloves.

Add in mushrooms and turn heat back to high.

Reduce liquid down by 3/4. It will become thick and saucy.

Lower temperature back down and add in butter, give a quick stir.

Return chicken to pot and bring back up to temp.

Serve with bread, cheers!