Coq au Vin
Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 chicken breasts, bone-in, skinless and cut in half
4 chicken legs, bone-in, skinless and cut in half
1 cup pearl onions
1/4 pound small fresh button mushrooms (quartered, if they are larger than 1/2 inch in diameter)
1 slice fat-free smoked ham, cut into 1/4-inch cubes
1 tablespoon chopped fresh garlic
1/2 cup brandy
1 tablespoon chopped fresh thyme leaves
2 cups Cabernet Sauvignon or other full-bodied red wine
1/2 cup chicken stock
2 tablespoons tomato paste
2 bay leaves
salt & freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Combine the flour, salt, and pepper on a large plate. Coat the chicken pieces in the flour.
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel.
In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown. Add the mushrooms and ham and saute for 2 minutes. Add the garlic, followed by the brandy and thyme then reduce for 2 minutes. Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces. Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily.
Remove the bay leaves. Season with salt and pepper to taste, sprinkle with chopped parsley. The dish can be served with mashed potatoes or egg noodles.
So, give it a try and let me know what you think!
Cheers!
Brandon Marc
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
This is making my mouth water! Will be sure to give this one a try, thanks Brandon!