Classic Coq au Vin

Classic Coq au Vin
Photo by Brian Leatart

Ingredients

  • 2 cups chicken stock or low-sodium chicken broth
  • 20 1-inch-diameter pearl onions, or boiling onions
  • 2 large shallots
  • 6 ounces thick-cut bacon slices
  • 1 large carrot
  • 1 6-pound roasting chicken, backbone removed, (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
  • 1 750-ml bottle French Burgundy or California Pinot Noir
  • + 14 more ingredients
    • 1 large onion
    • 4 large fresh parsley sprigs
    • 2 celery stalks
    • 1 tablespoon olive oil
    • 4 large fresh thyme sprigs
    • 1 teaspoon whole black peppercorns
    • 2 small bay leaves
    • 2 tablespoons olive oil
    • 4 tablespoons butter
    • 1 large garlic clove
    • fresh parsley
    • 3 tablespoons all-purpose flour
    • 2 large garlic cloves
    • 1 pound assorted fresh wild mushrooms (such as crimini and shiitake)

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least ...

View full recipe at Epicurious

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