Directions for: Angie MacRae's Coq Au Vin
Ingredients
3 lb(s) chicken parts, skin on and bone in
Salt and pepper to taste
2 Tbsp of vegetable oil (30 ml)
2 Tbsp olive oil (15 ml)
1 cup pearl onions, peeled (375 ml)
2 cup whole small sized button mushrooms, cleaned (500 ml)
1 cup celery, chopped medium dice (250 ml)
1 cup Ctes du Rhne red wine (375 ml)
2 cup brown chicken stock (500 ml)
1 bay leaf, fresh or dried
2 sprigs fresh thyme
8 baby carrots, cut in half lengthwise
Directions
1. Preheat oven to 350degrees F (180 degrees C).
2. Rinse chicken with cold water and pat dry with clean paper towels. Season chicken on both sides with salt and pepper.
3. Add half of the vegetable oil to a large oven proof skillet or casserole baking dish and heat over medium-high heat for about 1 minute
4. Place half of the chicken skin side down into the hot pan. Allow the chicken skin to sear and cook until golden brown and crispy, approximately 5 minutes.
5. Remove the chicken from the pan and place on a paper towel lined plate or tray. Add more oil to the pan and continue to cook the remaining chicken until all the meat is seared and nicely browned.
6. Remove the pan from the heat and drain out the excess chicken fat. Discard fat and reserve the pan.
7. Set the reserved skillet over medium heat and add the olive oil. Allow the oil to heat for 1 minute.
8. Add the pearl onions and saut stirring occasionally until onions are lightly browned, approximately 2-4 minutes. Reduce heat to medium low and continue to saut for approximately 5 minutes.
9. Increase heat to medium heat and add the mushrooms. Saut the mushrooms until brown, about 5 minutes. Add celery and for saut 1 minute.
10. Pour the Ctes Du Rhne wine into the pan with the vegetables. Use a wooden spoon to scrape up all the brown bits from the bottom of the pan and reduce the heat to low.
11. Add the chicken stock, bay leaf, thyme, and season with salt and pepper. Add the seared chicken to the skillet and top with the carrots.
12. Cover the pan with a lid or foil and place into the preheated oven for 20 minutes.
13. After 20 minutes, remove the lid or foil from the chicken and cook for another 15 minutes, or until the chicken is fully cooked.
14. Remove the pan from the oven and serve with good helpings of sauce covering chicken and vegetables. Serve with roasted potatoes and parsley or mashed potatoes.
See more: Main, Poultry, Roast, Dinner, Saute, Chicken, Winter, French