{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
- Brown bacon, onions and garlic in a Dutch oven until crispy; remove and set aside.
- Add chicken, skin side down to get a good sear. Brown chicken on both sides.
- Add mushrooms and saute until browned.
- Add the bacon, onions, garlic, and remaining ingredients, except cooked pasta, back to Dutch oven.
- Simmer for 30 minutes covered.
- 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).
- Serve sauce and chicken over pasta.
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