CHICKEN COQ AU VIN-AMAZZZZING!!!!!

 

 

MY HUBBY DECLARED THIS DINNER A 10!!!!!!!

8 OUNCES DICED PANCETTA

ONE  3-LB CHICKEN, CUT IN 8 PIECES

OLIVE OIL

1 LB CARROTS, CUT INTO 1 INCH PIECES

2 ONIONS SLICED

2 GARLIC CLOVES, MINCED

2T. BRANDY

1 1/2C. RED WINE (HALF A BOTTLE)

1C. CHICKEN BROTH

1 BUNCH FRESH THYME

2T. BUTTER

8 OUNCES MUSHROOMS, SLICED

1 TABLESPOON HEAVY CREAM

COOK PANCETTA IN OLIVE OIL UNTIL BROWN 8-10 MINS. REMOVE PANCETTA TO A PLATE.  DRY THE CHICKEN AND ADD  TO THE PAN IN BATCHES BROWNING BOTH SIDES.  REMOVE TO THE PANCETTA PLATE.  ADD ONIONS AND CARROTS, SALT AND PEPPER AND COOK 10-12 MINS UNTIL ONIONS BROWN ON MEDIUM.  ADD GARLIC AND COOK 1 MORE MINUTE.  ADD THE COGNAC AND TURN TO HIGH TO BURN IT OFF. RETURN THE CHICKEN, VEGGIES AND PANCETTA TO THE POT.  ADD THE WINE AND BROTH.  ADD THYME.   LOWER TO A SIMMER,  COVER AND COOK 45 MINUTES.  REMOVE COVER AND COOK PARTIALLY COVERED ANOTHER 30 MINS AT A LOW SIMMER.  WHILE IT'S COOKING, SAUTEE THE MUSHROOMS ON THE BUTTER IN A PAN AND ADD THEM TO THE POT.  AD 1 T. HEAVY CREAM AND CHECK FOR SALT AND PEPPER.  SERVE OVER NOODLES OR RICE!

ADAPTED FROM INA!

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 
• 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.

CHICKEN COQ AU VIN

THIS DISH IS NOTHING SHORT OF AMAZING. IT IS 100% RESTAURANT QUALITY!!!

Coq au Vin

• 3 lb chicken parts
• 1 T vegetable oil (I USED EVOO)
• 3 T unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 T finely chopped shallot
• 4 medium carrots, halved diagonally (WHEN OUT I SUBSTITUTE PARSNIPS)
• 1 cup dry white wine
• 1 1/2 lb small red potatoes
• 2 T finely chopped flat-leaf parsley
• 1/2 cup heavy cream (I USED A SMIDGE LESS)
• fresh lemon juice, to taste

1. Preheat oven to 350F with rack in the middle.
2. 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.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, 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.
5. Cover pot and braise chicken in oven until cooked through, 20-25 minutes. (** BAKED MINE 1 HOUR)
6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
7. Stir heavy cream into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes. adapted from the wicked noodle from a gourmet magazine recipe