Friday, February 6, 2015

Coq au Vin

So it's now February, which means there's only a couple of blog posts left (including this one) until my maternity leave.  Yes... yes.. I'm expecting. No, we didn't find out the gender, but yes we're both (my husband and I) are very excited. So while I'm desperately trying to push out a few more blog entries before my due date, unfortunately there are only a couple left.  I'll be on maternity leave for about 3 months. I'm not sure how often I'll be able to post during my leave, but will return to regular blog posts in June.
Onto the blog entry, it's comfort food season and who doesn't love a slow cooked meal with tons and tons of flavor.  I love Coq Au Vin and it's a great beginning of the week recipe that can be broken up into lunches or meals as the week progresses.  Coq Au Vin is a French recipe that involves slow cooked chicken with mushrooms, red wine, and bacon. This is also a very forgiving recipe, you can kind of leave it alone and allow it to cook.

Coq au Vin

30 minutes to prep
2-3 hours at 325 degrees to cook
8 servings

·       4 Chicken Leg Quarters
·       2 lbs Carrots, peeled and chopped
·       8 oz Mushrooms sliced
·       16 oz Red Wine, (I prefer Cabernet)
·       4 cloves Garlic, minced
·       1 Cup Chicken Broth
·       4 oz or 5-6 slices of Bacon
·       2 Shallots, diced
·       2 Tsp. Olive Oil
·       2-3 large stalks of celery chopped
·       1 Tsp. Thyme
·       2 Bay Leaves or 1 Tsp. chopped Bay Leaves
·       1/4 cup Flour
·       1 Tsp. Salt
·       1 tsp. Pepper
·       2-3 large stalks of celery chopped
·       Egg noodles (I used one large box)

Begin by preheating oven to 325 degrees and pulling out a saute pan. Begin to saute bacon in the pan until crispy.

While bacon is browning, grab a large baking pan and line the bottom with carrots and celery. Then add chicken on top of carrots and celery.  You can also brown chicken before adding to the pan. I choose not to. Add salt and pepper evenly on top of chicken.

When bacon is finished spread on top of the chicken in baking pan. Then add 1 Tsp. of Olive Oil in with bacon fat in the saute pan and caramelize the diced shallots.

Add mushrooms evenly on top of chicken in the pan.

When the shallots look just about browned, add minced garlic and saute for 1 minute.  Add thyme, bay leaves, red wine and chicken broth and simmer for 5-10 minutes until it starts to come together.  You'll see it'll just start to thicken.  Turn off heat and pour sauce on top of chicken evenly. 

Bake in oven for 2 hours or so.  Occasionally pull out every hour or so to baste.  Then pull out of oven and ladle out 2-3 cups of broth.  Add flour to broth and mix well.  Add back to pan and stir around.  Put back in oven for 30 minutes to an hour.

Prepare egg noodles according to instructions.

Pull out chicken, allow to rest for 5 minutes and then add on top of egg noodles for a warm hearty dinner.

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