Coq Au Vin

This recipe is a bit labor intensive, but the results are satisfying. The meal is a one-pot, vegetables include carrots,celery, onions. Recipe was adapted from The Girl and Fig Cookbook

Coq Au Vin
Marinade:

1 1/2 cups red wine
3 sprigs parsley
3 cloves garlic, roughly chopped
1/2 cup olive oil
2 tsp salt
2 bay leaves
2 tbsp soy sauce
6 chicken legs
3 chicken breasts (or 6 thighs)

Braise:
1 carrot, peeled and roughly diced
1 onion, diced
4 ribs celery, diced
2 tbsp olive oil
6-8 black peppercorns
2 tbsp tomato paste
1 tbsp unsweetened cocoa powder
1/2 tsp cinnamon
4 cups red wine
4 thyme sprigs
4 parsley sprigs
6 cups chicken stock

Saute:
1 1/2 cups flour
salt & pepper
8 oz bacon, diced
16 oz button mushrooms, trimmed, cleaned and quartered
2 tbsp olive oil
3 tbsp cognac (I used Calvados because that’s what I had)
2 cups red wine (or the rest of your 2nd bottle which will be about a cup and a half)
20 pearl onions, blanched and peeled or defrosted if using frozen

 

Marinade the Chicken for at least 24 hours.

Saute the vegetables in oil till soft. Add all the remaining ingredients from the Braise and cook until it is reduced to at least half.

Dry and coat chicken in flour and salt and pepper. Fry bacon, remove and saute mushrooms. Remove mushrooms and add dredged chicken to remaining grease. Place mushrooms, bacon and chicken in braise. Deglaze the pan with remaining wine. Pour into Braise. Cook in oven or on stove top until chicken registers 175 degrees.

 

Serve Hot. Traditionally it served over egg noodles or mashed potatoes, but since we are PCOSing I left them out.

 

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