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Coq Au Vin
Coq Au Vin is French for chicken in wine. It is typically prepared in a Dutch oven and cooked with bacon. To keep things kosher, bacon is omitted in this classic dish. The chicken is first browned and then removed from the Dutch oven. Aromatic vegetables are sautéed, wine is added and the chicken and vegetables are then braised in the oven.
Servings: 4 | Prep time: 15 min | Cook time: 1 hour 30 min
INGREDIENTS
1 chicken, cut in 1/8ths, trimmed of excess fat (about 3 pounds), seasoned with salt and pepper
2 tablespoons olive oil, divided
1 medium onion, coarsely chopped
2 leeks, white and light green parts, thinly sliced
1/2 pound carrots, peeled and sliced
4 cloves garlic
½ bottle dry red wine
1 cup chicken stock
2 bay leaves
6 sprigs thyme
1 (8 –ounce) bag frozen pearl onions
8 ounces mushrooms, sliced
2 tablespoons chopped fresh parsley
DIRECTIONS
Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. In batches, brown the chicken pieces and set aside.
Preheat oven to 375˚ F.
In the same Dutch oven, sauté the onions, leeks, and carrots for 6-8 minutes until the vegetables soften. Add the garlic and sauté for an additional minute. Return the chicken to the pan. Add the wine, chicken stock, bay leaves and thyme. Cover and place in oven. Cook for 1 hour.
Return the Dutch oven to the cook top. Add the pearl onions, sliced mushrooms and parsley. Cook an additional 10 minutes over low heat. Discard the bay leaves and thyme sprigs and serve.
Preheat oven to 375˚ F.
In the same Dutch oven, sauté the onions, leeks, and carrots for 6-8 minutes until the vegetables soften. Add the garlic and sauté for an additional minute. Return the chicken to the pan. Add the wine, chicken stock, bay leaves and thyme. Cover and place in oven. Cook for 1 hour.
Return the Dutch oven to the cook top. Add the pearl onions, sliced mushrooms and parsley. Cook an additional 10 minutes over low heat. Discard the bay leaves and thyme sprigs and serve.
