Wine Braised Chicken / Coq Au Vin
Source of Recipe
Published in the Ft. Worth Star Telegram.
Recipe Introduction
made this to test out my new Le Crueset Dutch oven this summer. (it's worth every penny) It would be even better now that its getting chilly out. I like anything with wine in it...most of the wine ends up in me and not in the dish.
Recipe Link: http://bakespace.com
3 fresh thyme sprigs
5 flat leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone in, skinless chicken thighs (about 4 lbs total)
Coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2 inch pieces
2 garlic cloves, minced
2 T tomato paste
3 T all purpose flour
1 1/2 C dry red wine, such as a pinot noir or French burgundy
14.5 oz can reduced sodium chicken broth
Using cotton kitchen twine, tie thyme, parsley and bay leaf into a bundle. Set aside.
Heat a Dutch oven or 5 quart heavy pot with a lid over medium low. Add bacon. Cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel lined plate to drain(leave bacon fat in pot).
Raise heat to medium high. Season chicken generously with salt and pepper. Working in 3 batches to avoid crowding, bromn chicken about 4 minutes per side. Transfer to a plate. Set aside.
Add onion, carrots and garlic to the pot. Cook until onion softens, about 4 minutes. Stit in tomato paste and flour. Cook 1 minute.
Add wine, broth, chicken and herb bundle. Bring to a boil. Cover and reduce to a simmer. Cook 10 minutes. Uncover and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle. Stir in bacon.
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