Tuesday, April 3, 2012

Coq au Vin

A while ago I gave you a recipe for Burgundy Beef which is the classic french recipe for cooking tougher beef cuts. Today I'm going to give you the chicken version.

It's basically the same recipe with just some slight variations, and it's just as delicious. A great way to serve this is with creamy mashed cauliflower with some chopped chives and cooked bacon bits mixed in.  creamy cauliflower recipe

Coq au Vin

Ingredients :

-  4 slices of bacon, chopped
-  2 tablespoons of olive oil
-  1 whole chicken cut up into 8 pieces (or 3 1/2 to 4 lbs of other chicken pieces)
-  1 package of peeled baby onions or 1cup of roughly chopped
-  2 stalks of chopped celery
-  2 carrots, chopped
-  6 ounces of sliced mushrooms
-  4 cloves of garlic, finely chopped
-  1 1/2 cups of dry red wine
-  1/2 cup of chicken stock
-  1 bay leaf
-  6 fresh thyme sprigs or 1 tablespoon of dry ground
-  1/4 cup finely minced fresh parsley
-  salt and black pepper to taste

Directions :

-  Fry the bacon until crisp, then remove and put into the slow cooker.
-  Add the olive oil and brown all the chicken pieces.  Remove and put into the slow cooker.
-  Add the onions and when they start to brown add the celery and mushrooms and saute until soft.  Add the garlic and saute just for a minute more.  Don't let the garlic burn or it will be bitter.  Pour all this into the crockpot.
-  Pour the wine and chicken broth into the pan and bring to a boil, scraping all the bits off the bottom, then pour this whole mixture into the slow cooker. (This is called deglazing by the way)
-  Add the bay leaf and the thyme, cover and cook on low heat for 8 hours or on high for 4 hours.  Check to make sure the chicken is cooked (The juices will run clear from a leg or thigh).  If not cook for another hour and try again.
-  Remove the chicken to a baking dish or deep plate, removing the Bay leaf.  If eating right away, place in a low oven to keep warm.
-  Pour the sauce into a saucepan and over high heat bring it to a boil and reduce it by half.  This will probably take about 10 minutes.  Add the parsley and season with salt and pepper.
-  Either pour the sauce over the chicken or serve separately in a gravy boat.
 (will freeze)

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