Coq au Vin
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)
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.
4 servings (serving size: about 3/4 cup sauce and 1 breast half
Pairs Well With
I just got a 7 quart Le Creuset dutch oven and I am SOOO excited!!! I have been searching for braising recipes on the net. Found this one on Cooking Light's website