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.