Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms and carrots. The flavors of this dish are simply amazing. I made some changes to the original Coq au vin recipe, to make it as simple and easy as possible.
Ingredients
4 chicken legs
6 slices of bacon cut into lardons
1 tablespoon of olive oil
1 tablespoon of butter
2 cups of red wine
2 cups of chicken broth
1 medium onion chopped
4 medium carrots pealed and chopped in medium size pieces
2 cloves of garlic chopped
1 pack of 227g of mushrooms
8 sprigs of thyme
2 tablespoons of flour
2 bay leaves
1/2 cup of parsley chopped (1/4 cup for cooking and 1/4 cup for garnish)
Instructions
Preheat the oven to 350 degrees F.
Take a chicken roasting pan and set it aside.
In a large frying pan at medium heat, cook the lardons in the olive oil for about 5 minutes.
Place the lardons in the chicken roasting pan keeping the oil and fat in the frying pan.
Season the pieces of chicken with salt and pepper, and brown them on both sides in the same frying pan.
Place the pieces of chicken in the roasting pan.
Add the butter to the frying pan and sauté the onions, garlic and carrots for about 5 minutes. Do not let them brown, reduce the heat if necessary.
Place the vegetables and butter and fat from the frying pan on top of the chicken in the roasting pan.
Add the wine to the frying pan and scrape the frying pan to remove all the particles of food that stuck to it. There’s a lot flavor in there.
Pour the wine in the roasting pan.
Add the mushrooms to the roasting pan.
Add one cup of chicken stock to the roasting pan.
Mix the other cup of chicken stock with the flour and add it to the roasting pan.
Add salt, pepper, thyme, 1/4 cup of chopped parsley, bay leaves.
Cook in the oven for 1:30 hour, basting the chicken with the sauce twice during cooking.
Garnish with the left over parsley.
Ingredients
- 4 chicken legs
- 6 slices of bacon cut into lardons
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 2 cups of red wine
- 2 cups of chicken broth
- 1 medium onion chopped
- 4 medium carrots pealed and chopped in medium size pieces
- 2 cloves of garlic chopped
- 1 pack of 227g of mushrooms
- 8 sprigs of thyme
- 2 tablespoons of flour
- 2 bay leaves
- 1/2 cup of parsley chopped (1/4 cup for cooking and 1/4 cup for garnish)
Instructions
- Preheat the oven to 350 degrees F.
- Take a chicken roasting pan and set it aside.
- In a large frying pan at medium heat, cook the lardons in the olive oil for about 5 minutes.
- Place the lardons in the chicken roasting pan keeping the oil and fat in the frying pan.
- Season the pieces of chicken with salt and pepper, and brown them on both sides in the same frying pan.
- Place the pieces of chicken in the roasting pan.
- Add the butter to the frying pan and sauté the onions, garlic and carrots for about 5 minutes. Do not let them brown, reduce the heat if necessary.
- Place the vegetables and butter and fat from the frying pan on top of the chicken in the roasting pan.
- Add the wine to the frying pan and scrape the frying pan to remove all the particles of food that stuck to it. There's a lot flavor in there.
- Pour the wine in the roasting pan.
- Add the mushrooms to the roasting pan.
- Add one cup of chicken stock to the roasting pan.
- Mix the other cup of chicken stock with the flour and add it to the roasting pan.
- Add salt, pepper, thyme, 1/4 cup of chopped parsley, bay leaves.
- Cook in the oven for 1:30 hour, basting the chicken with the sauce twice during cooking.
- Garnish with the left over parsley.
Enjoy!
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