EVERY DAY SHOULD BE FILLED WITH LOVE, HUGS.......AND COOKIES, TOO... XOXO
Sunday, September 30, 2012
CHICKEN COQ AU VIN THAT IS TO DIE FOR
Coq au Vin
3 lb chicken parts
1 Avacado oil or EVOO
3 T unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 T finely chopped garlic
4 medium carrots, halved diagonally
1 cup dry white wine
1/4 cup heavy cream
chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper.
Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot
over medium-high heat until foam subsides, then brown chicken in 2
batches, turning once, about 10 minutes per batch. Transfer to a plate.
Add leeks, garlic, and 1/4 t salt in the
remaining 2 T butter, covered, over medium-low heat, stirring
occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken,
skin sides up (with juices from plate), carrots and wine and boil
until liquid is reduced by half, 3-4 minutes.
Cover pot and lower to a slow simmer. Cook covered 2-3 hours.
heavy cream into chicken mixture. Season with salt and pepper. Top with chopped scallions.