Wednesday, October 16, 2013

Coq au Vin (Rooster with Wine)

When I first started cooking, hubby HATED wine in anything.  Thankfully, he has been a better sport about it within the last two years, sometimes he still grumbles "this has wine in it".  Oh well--the kicker is, he eats all the food anyway!  He did confide to me that 95% of what I make is really good, 2.5% is okay, and 2.5% is terrible.  Those are some pretty good odds that what I make he will like!

{Cock au Vin on buttered noodles}

{Browning the bacon, onions and garlic}

{Getting everything together}

{Searing chicken}

{Nice sear!}

{Sauting mushrooms}

{Adding wine and spices}

{Add chicken back into the pot}

{Oops!  Forgot the bay leaf!}

{Buttered noodles}

{Letting the sauce reduce}

Coq au Vin (Rooster with Wine)
from 50 Shades of Chicken

Makes 4 servings

4 oz bacon, cut into bite-sized pieces
1 pint mushrooms, sliced
1 large onion, sliced
4 chicken thighs
1 1/4 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic, peeled and smashed
1 cup chicken broth
1 cup dry red wine
2 bay leaves
1 teaspoon dried thyme
3 parsley stems (2 teaspoons dried)
Pasta, cooked and buttered
  1. Brown bacon, onions and garlic in a Dutch oven until crispy; remove and set aside.
  2. Add chicken, skin side down to get a good sear.  Brown chicken on both sides.
  3. Add mushrooms and saute until browned.
  4. Add the bacon, onions, garlic, and remaining ingredients, except cooked pasta, back to Dutch oven.
  5. Simmer for 30 minutes covered.
  6. Uncover and simmer for another 20 minutes; sauce should reduce by half or two-thirds (basically evaporating the water/liquid to thicken the sauce and concentrate flavors).
  7. Serve sauce and chicken over pasta.
I love fall.  I'm transitioning into heavier foods like this dish!  My crock-pot is gearing up for all the soups and stews I'll be making!  Do you like heavy dishes year-round or just in cold months?

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