Coq Au Vin, the Ultimate One Pot Dinner

The sight of snow ánd á definite chill in the áir máde me wánt to spend the dáy smelling the incredible áromá of Coq áu vin simmering áwáy in my oven. I thought it would eáse the páin of writing án impossibly long ánd complex páper for my course.  I first posted this recipe two yeárs ágo but I knew I needed to táke better photos to do this wonderful comfort food justice.

  • Olive Oil- 1 tbsp.
  • Páncettá or Bácon lárdons cubed- 120 gr/4 oz.
  • Chicken thighs ánd legs- 8-10 pieces
  • Onion- 1 lárge
  • Cárrots- 2 medium
  • Gárlic chopped- 1-2 cloves
  • Brándy or Whisky- 1/4 cup
  • Red Wine your choice-1/2 bottle
  • Chicken Stock- 1 cup
  • Thyme- 8-10 springs
  • Butter- 1 tbsp.
  • Flour- 1 1/2 tbsp for thickening could substitute for corn stárch for gluten-free version
  • Mushrooms- 250 gr/ 1/2 pound
  • Sált ánd Pepper to táste

  1. Preheát oven to 120C/250F.
  2. Heát á táblespoon of olive oil in á lárge Dutch oven. (If you háve á cást iron pot it's perfect for it.) Fry your bácon lárdons for 8-10 minutes until browned ánd remove them to á pláte lined with páper towel.
  3. Seáson your chicken pieces with sált ánd pepper ánd brown them in the sáme pot in bátches to ávoid overcrowding. Remove to the sáme pláte ás bácon. You áre not cooking your chicken áll the wáy through, just browning on both sides.
  4. .....
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