Coq Au Vin, the Ultimate One Pot Dinner

Coq Au Vin, or chicken in wine, is á populár clássic French dish máde eásy in one pán! With crispy chicken drumsticks, chicken thighs ánd bácon, this Coq áu vin gets everybody tálking! Serve with creámy máshed potáto or cáuliflower smothered with butter, ánd the most delicious chicken dinner is reády on the táble!

Ingredients
  • 2 táblespoons olive oil
  • 4 ounces (120g) diced bácon
  • 8 chicken pieces (4 drumsticks ánd 4 thighs), skin on, bone in
  • 2 teáspoons sált (plus more to seáson)
  • 1/2-1 teáspoon freshly ground bláck pepper (plus more to seáson)
  • 1 onion, diced
  • 8 oz (250g) cárrots cut into 1-inch pieces
  • 4 cloves gárlic, minced
  • 1/4 cup brándy (OPTIONAL)
  • 350 ml good quálity red wine (Burgundy, Pinot Noir, Shiráz)
  • 1 1/4 cups low sodium chicken stock or broth
  • 5 sprigs thyme
  • 3 táblespoons unsálted butter át room temperáture, divided
  • 1 1/2 táblespoons áll-purpose flour
  • 8 ounces (250g) frozen smáll whole onions (peárl onions)
  • 8 ounces (250g) cremini (brown) mushrooms thickly sliced
  • 2 táblespoons fresh chopped pársley, to gárnish (optionál)

Instructions
  1. Preheát the oven to 350°F | 175°C.
  2. Heát the olive oil over medium heát in á lárge pot or Dutch oven. Add the bácon ánd cook until crispy (ábout 8 to 10 minutes). Tránsfer bácon to á pláte with á slotted spoon.
  3. Pát chicken pieces dry with páper towel ánd seáson with sált ánd pepper. 
  4. Add the chicken pieces in bátches of two to the leftover bácon greáse (skin side down for chicken thighs). Seár for ábout 5 minutes eách side, until skin is rendered, crispy ánd browned. Tránsfer chicken to the pláte with the bácon. Set áside.
  5. Add the onions, cárrots, sált, ánd pepper to the pán ánd cook over medium heát for 5 minutes, while stirring occásionálly, until the onions áre tránspárent ánd lightly browned. Add the gárlic ánd cook until frágránt (ábout 1 minute). 
  6. Pour in the Cognác/brándy, wine ánd chicken stock; stir to combine. Add the thyme, bácon, chicken, ánd ány juices leftover from the pláte into the pot. Bring to á simmer, then cover with á lid or foil ánd tránsfer to the oven for 20-30, or until the chicken is cooked through ánd no longer pink in the middle.
  7. While chicken is in the oven, melt 2 táblespoons of butter in á pán over medium heát. Cook the mushrooms for 8 to 10 minutes, until soft ánd browned. Set áside.
  8. Remove cásserole from oven ánd pláce on stove. Másh the remáining butter with the flour ánd stir into the cásserole (the heát will cook ány lumps out). Add the peárl onions; bring the cásserole to á simmer ánd cook for á further 10 minutes, until sáuce hás thickened. 



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