coq au vin foolproof
Basic ingredients for coq au vin foolproof
- Extra virgin olive oil Butter at room temperature,
- 3-4 lbs chicken legs,
- diced Salt, to taste
- 2 carrots,
- cut in 1-inch pieces 1 yellow onion,
- 6 cloves of garlic,
- 1 cup chicken stock,
- 1/2 bottle dry wine,
- 1 cup chicken stock,
- 1 bunch of fresh Thyme,
- 1 tbsp AP flour, Fresh parsley, chopped
How to make coq au vin foolproof
- Preheat the oven to 300°F. After this, In a large Dutch oven, heat 2 tablespoons olive oil and 2 teaspoons butter.
- Now Cook the bacon on medium heat for 8-10 minutes or until it is lightly browned. After this, With a slotted spoon, transfer the bacon to a plate. Lay the chicken on a couple of paper towels. Dry them. After this,Season the chicken with salt and pepper on both sides.
- The Dutch oven will brown the chicken one at a time until it is golden brown and crispy. After this, Continue to cook the chicken until it is all browned. Set aside. Place the onions and carrots in a pan. Now Cook on medium heat for 10 minutes, or until the onions become lightly browned.
- Cook for one minute.
- To remove any crispy brown bits from the bottom of your pan, add the wine. Next, add the chicken stock and bacon. Bring to a boil. Season the pot with salt and pepper. After this,Place the lid on the pot and bake in the oven for 45 minutes to 1 hour.
- To crisp the chicken, turn the oven to 450 degrees. Once the chicken is cooked, transfer the entire chicken to a plate and wrap it in foil to keep warm.
- To make a Beurre Maîe, combine 1 tablespoon butter and 1 tablespoon flour to create a paste. The Dutch oven should be placed on medium heat. Stir the Beurre Manie in the stew. Cook the stew for 5 minutes more. You can thicken the stew by adding a tablespoon of butter or flour. Season the fish with salt and pepper. Now add the sauce and vegetables to the chicken and top it off with fresh chopped parsley.