Thursday, May 19, 2011

Coq Au Vin

Believe it or not, it's snowing here today.  So we are burning soggy wood in the fire, and I am making Coq Au Vin for supper.  You will love this recipe, it's wonderful comfort food, and smells so good while it cooks!  This is a super easy recipe.  One of the first chicken recipes I mastered as a new bride.  The recipe calls for Burgundy wine, but any red will do.  I have a Shiraz on hand, so I will use it.

Coq Au Vin
2 lbs chicken cut in peices (I have boneless skinless thighs as this is what we like)
4 slices bacon diced
1/2 yellow onion diced
1 lb sliced mushrooms (crimini is best, but we have button, so I'll use them today)
1 C celery diced (use the leaves if you can in this dish)
1 bag frozen pearl onions
1 tsp thyme
2 T garlic
2 bay leaves
2 C burgundy wine
In a dutch oven on medium heat, sweat diced onion with the bacon pieces until the onion is translucent.  Turn up flame to hot brown the mushrooms.  Remove vegetables and bacon with a slotted spoon, and brown chicken thighs. Remove thighs and add a couple T flour.  Whisk flour into bacon fat until it becomes browned and smells nutty.  Deglaze pan with wine, add back in vegetables, garlic and herbs.  Salt and pepper to taste, and cover with a tight fitting lid.  Place in a 350*F oven for 2 1/2 to 3 hours.  Serve with hot rice, or boiled potatoes. 

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