We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Coq au vin
0 Likes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serve up a gourmet French coq au vin by Curtis Stone - a dish of tender chicken, veggies, and red wine that will wow your guests.
Ingredients:
4chicken marylands, cut in half
Salt & pepper, from the pantry
18.20 gm olive oil, from the pantry
1 medium red onion, diced
1 medium carrot, diced
1clovegarlic, finely chopped
2 tsp plain flour
1cupmushrooms, cut in half
255.00 gm real chicken stock
500ml dry red wine, from the pantry
1bay leaf
3sprigsfresh thyme
40.00 ml parsley, roughly chopped
Instructions:
Season the chicken generously with salt and pepper. Heat olive oil in a large saucepan over high heat. Place the chicken in the saucepan skin side down and cook until well browned, approximately 10 minutes, flipping once. Transfer the chicken to a plate and set it aside.
Place the pan back on medium heat. Sauté the onion for 2 minutes, then mix in the carrot and garlic and cook for another 3 minutes.
Sprinkle in the flour and cook for a minute while stirring non-stop. Introduce mushrooms, stock, wine, chicken, and herbs. Lower the heat to a gentle simmer. Let it cook for 12 minutes, or until the chicken is perfectly cooked and the sauce has thickened. Remove and discard the bay leaf and thyme.
Plate 1 leg and 1 thigh on each plate and generously ladle sauce and vegetables over the chicken.