Add the wine, stock and rosemary, cooked bacon, nestle the seared chicken back in, cover and pop in the oven for 45 minutes.Ħ) While the chicken is cooking, saute the mushrooms in 2 tablespoons of butter with a bit of salt and pepper until golden brown, about 10 minutes, set aside.ħ) Add the remaining bit of butter flour in a small bowl, and stir with a spoon until it forms a paste, set aside. Remove the cover, add the mushrooms and bake for another 15 minutes. ![]() Return the chicken and bacon to the skillet. While the bacon is cooking, season the chicken well with salt and pepper and set aside.ģ) Add another tablespoon of olive oil, preheat over medium high heat, once the oil shimmers, add the chicken (in batches) skin side down, cook until golden brown and crispy, continue with the rest of the chicken adding a bit more oil if necessary.Ĥ) Add another drizzle of olive oil, then add the carrots and onion, add a small pinch of salt, cook until the veggies are tender and develop some color, about 5 minutes, add the garlic, cook one more minute.ĥ) Add the cognac, cook until reduced by half, stir in the tomato paste and cook for another 30 seconds. Mix in the tomato paste, bayleaf and thyme as well as salt and pepper to taste. Sear it skin side down first for a few minutes and then turn it over and sear on the other side until golden brown. Sear chicken in the pot in batches so it doesnt get overcrowded. As with most stews, coq au vin is even better the next day, and it freezes well, too. ![]() Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Take out the crispy bacon pieces and set them aside. Naturally, anything that tastes this wonderful takes some time. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. ![]() 2) In a shallow Dutch oven, cook the bacon until crispy, remove the bacon to a plate, discard the fat leaving one tablespoon behind. Place chicken on a cutting board and season it with salt and pepper on all sides.
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