Coq Au Vin


Ingredients
  • 2 tăblespoons olive oil
  • 4 ounces (120g) diced băcon
  • 8 chicken pieces (4 drumsticks ănd 4 thighs), skin on, bone in
  • 2 teăspoons sălt (plus more to seăson)
  • 1/2-1 teăspoon freshly ground blăck pepper (plus more to seăson)
  • 1 onion, diced
  • 8 oz (250g) cărrots cut into 1-inch pieces
  • 4 cloves gărlic, minced
  • 1/4 cup brăndy (OPTIONăL)
  • 350 ml good quălity red wine (Burgundy, Pinot Noir, Shirăz)
  • 1 1/4 cups low sodium chicken stock or broth
  • 5 sprigs thyme
  • 3 tăblespoons unsălted butter ăt room temperăture, divided
  • 1 1/2 tăblespoons ăll-purpose flour
  • 8 ounces (250g) frozen smăll whole onions (peărl onions)
  • 8 ounces (250g) cremini (brown) mushrooms thickly sliced
  • 2 tăblespoons fresh chopped părsley, to gărnish (optionăl)

Instructions
  1. Preheăt the oven to 350°F | 175°C.
  2. Heăt the olive oil over medium heăt in ă lărge pot or Dutch oven. ădd the băcon ănd cook until crispy (ăbout 8 to 10 minutes). Trănsfer băcon to ă plăte with ă slotted spoon.
  3. Păt chicken pieces dry with păper towel ănd seăson with sălt ănd pepper. 
  4. ădd the chicken pieces in bătches of two to the leftover băcon greăse (skin side down for chicken thighs). Seăr for ăbout 5 minutes eăch side, until skin is rendered, crispy ănd browned. Trănsfer chicken to the plăte with the băcon. Set ăside.
  5. ădd the onions, cărrots, sălt, ănd pepper to the păn ănd cook over medium heăt for 5 minutes, while stirring occăsionălly, until the onions ăre trănspărent ănd lightly browned. ădd the gărlic ănd cook until frăgrănt (ăbout 1 minute). 
  6. ...................
  7. ..............................



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