MY COQ AU VIN

facebook share image   twitter share image   pinterest share image   E-Mail share image



My Coq Au Vin image

I have had this recipe for a while now, I have combined a couple of recipes to suit what I was looking for. I find this recipe really good for company which is when I cook it. Very tasty. I use chicken legs but I guess you could sub it with thighs, I don't think breasts would work. Dark meat is best. Delicious with some boiled baby potatoes.

Provided by FrenchBunny

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 tablespoons oil
6 chicken legs (about 3 lbs)
1 onion (chopped)
1 carrot (diced)
1 stalk celery (chopped)
2 tablespoons flour
1 cup dry red wine
1 cup beef stock
1 tablespoon tomato paste
2 garlic cloves (minced)
1 pinch dried thyme
1 bay leaf
20 white pearl onions
1/4 lb bacon (1 inch pieces)
1/2 lb button mushroom
2 tablespoons parsley (chopped)
salt and pepper (to taste)

Steps:

  • In a heavy saucepan or dutch oven heat 2 Tbsp of the oil over medium heat. Brown the chicken well on both sides in batches if you have to. Remove chicken and set aside when done.
  • Add chopped onion, carrot, celery and cook till softened. About 3 to 5 minutes. Add flour and cook stirring for about 2 minutes until browned.
  • Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf. Bring to a boil. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes.
  • While this is simmering boil some water in a saucepan and add pearl onions. Boil for 3 minutes, drain and run under cold running water. Peel and trim.
  • In a heavy skillet cook bacon until crisp and brown. Remove, drain fat. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes. Remove and set aside. Add mushrooms to skillet and brown lightly for about 3 minutes. You might need to add extra oil.
  • Add pearl onions and mushroom to chicken mixture. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink. Remove bay leaf, season with salt and pepper to taste. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley.

Nutrition Facts : Calories 912.7, Fat 54, SaturatedFat 14.3, Cholesterol 227.2, Sodium 695.9, Carbohydrate 40.9, Fiber 5.9, Sugar 15.9, Protein 55

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #preparation     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #4-hours-or-less