![]() Nourishing and comforting, it is easy enough to serve to your family on a cold night, but also so rich and decadent that it will definitely impress friends at a dinner party. Season with chopped parsley and salt and pepper to taste. Coq au Vin is a traditional French stew where chicken is slowly braised in red wine and garnished with mushrooms and pearl onions. Cover with the cast iron lid and simmer lightly for 35 minutes, turning the chicken halfway through, uncover the cast iron the last 15 minutes of cooking to allow the sauce to thicken. Add chicken, lardons and any juice on the plate. Coq au vin is a classic French dish that’s already full of flavor and texture, making it a fantastic dinner choice as-is. Skimming any scum that comes to the top.ĥ. Once flame dies down, add reserved marinate and chicken stock, bring to a boil on high heat, and reduce to a simmer and reduce liquid by half, 10 to 12 minutes. Now with the cast iron over medium heat, stir in cippolini, carrots, mushrooms, new potatoes, garlic into left over fat, add tomato pasta and cook out for 5 minutes, remove from heat, deglaze with brandy, allow alcohol to light on fire. This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Heat bacon fat in cast iron over medium high heat, working in batches, sear all sides of chicken, once browned remove chicken and rest with lardons on plate.Ĥ. Pat thighs dry, with paper towel until super dry. Remove chicken from wine, keeping the marinate. Coq au vin, the classic French dish of chicken slowly braised in wine, is a hearty stew that’s a little more impressive than your average chicken recipe. Scoop out lardons with slotted spoon, transfer to a paper towel-lined plate and leave fat in cast iron.ģ. 12 boneless, skinless chicken thighs (about 3 lbs. ![]() Heat pan over medium low heat add lardons and render the fat and allow to golden and crisp, 10 to 15 minutes. Make sure chicken is fully submerged in wine, cover and refrigerate overnight, or at least 3 hours.Ģ. Season chicken thighs with 2 ¼ teaspoons of kosher salt and black pepper, in a medium bowl combine chicken, wine, bay leaf and thyme. ![]()
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