Sunday, September 30, 2012


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 
  • chopped scallions

  1. Pat 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.
  2. 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.
  3. Cover pot and lower to a slow simmer.  Cook covered 2-3 hours. 
  4. Stir heavy cream into chicken mixture. Season with salt and pepper. Top with chopped scallions.

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