Coq Au Vin

13 faves
More from this source
Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
747
FAT
151%
CHOL
95%
SOD
31%

Comments

Add a comment

Ingredients for 4 servings

1 whole chicken

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

2 carrots, cut into chunks

1 large onion, cut into chunks

3 ribs of celery, cut into chunks

1 bay leaf

¼ bunch of thyme

1 bottle of dry red wine

1 cup pearl onions, peeled

1 cup mushrooms, halved

4 slices thick-cut bacon, cut into long pieces

3 tablespoons, chopped flat-leaf parsley

Preparation

1.

Break chicken down into 10 pieces: 2 legs, 2 thighs, 2 wings and quartered breast pieces

2.

Set a heavy-based pot over medium heat and add a 3-count of olive oil

3.

Dredge chicken pieces in seasoned flour then brown evenly all over – about 7-10 minutes

4.

Add carrots, onion, celery, thyme and bay leaf

5.

Pour in wine and using a wooden spoon scrape off any brown bits from the bottom of the pan

6.

Cover and simmer over low heat for 1 hour

7.

Remove lid and take out chicken

8.

Strain out the braising liquid and discard the vegetables then reduce the liquid for 15 minutes until it is syrupy and slightly glossy

9.

Place chicken back in the liquid. Cook bacon in a large sauté pan over medium heat to render the fat

10.

Once bacon is crispy remove from pan and drain on paper towels, reserving the fat in the pan

11.

Add pearl onions to the pan and sauté until golden and caramelised on the outside – season with salt and pepper

12.

Set aside and cook the mushrooms in the same pan, season well with salt and pepper

13.

Toss bacon, pearl onions, and mushrooms back into the pot with the chicken

14.

Finish with chopped parsley and serve.

View instructions at
Tyler Florence

You might also like

Coq Au Vin
The Year In Food
Coq Au Vin
Spoon Fork Bacon
Coq Au Vin
No Recipes
Brochettes Au Coq Au Vin Recipe
Food Republic
Coq Au Vin
The New York Times
Coq Au Vin
The Pioneer Woman
Weeknight Coq Au Vin
The Kitchn
Coq-Au-Vin With Parsnip Cream
The British Larder
Coq Au Vin
Greatist
Coq Au Vin
Real Simple