Recipes
COQ AU VIN
Coq au Vin
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PrintINGREDIENTS
- 2 cups red wine
- 1 cup chopped yellow onion
- 1 cup chopped carrot
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon freshly ground black pepper
- 2 (8-ounce) chicken breast halves, skinned
- 2 (4-ounce) chicken thighs, skinned
- 2 (4-ounce) chicken drumsticks, skinned
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 3 bacon slices, chopped
- 1/2 cup pitted dried plums, quartered
- 2 bay leaves
- Chopped fresh parsley (optional)
DIRECTIONS
Cook bacon in a large Dutch oven over medium-high heat until crisp.
Remove bacon from pan, reserving drippings in pan; set bacon aside.
Add half of chicken to pan; cook 4 minutes, browning on all sides.
Remove chicken from pan.
Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade.
Add onion and carrot to pan; sauté for 5 minutes or until softened.
Stir in marinade, scraping pan to loosen browned bits.
Add chicken, bacon, dried plums, and bay leaves; bring to a simmer.
Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender.
Discard bay leaves.
Garnish with parsley, if desired.
Yield
4 servings (serving size: about 3/4 cup sauce and 1 breast half
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I use my LeCreuset Dutch oven for EVERYTHING- you are SO going to fall in love w/it. It's the best thing since a CrockPot!! Check out my recipes- probably half of what I cook, I cook it in the LeCreuset!
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