August 16, 2012

Coq Au Vin

Coq Au Vin
Serves 4

8 Chicken thighs
Extra virgin olive oil
1 cup flour
Salt & pepper
Herbs de Provence
4 sprigs fresh thyme
1 bay leaf
1 onion, minced
1 large shallot, diced
2 teaspoons minced garlic
6 carrots, peeled and sliced into 1" pieces
1 bag frozen pearl onions
1 lb cremini mushrooms, wiped clean
1 can Italian stewed tomatoes
1 cup of Cabernet sauvignon
1 cup low sodium chicken broth
Parsley, roughly chopped
Parmesan cheese, grated
Hot buttered egg noodles or rice to serve
Crusty French bread

Preheat oven to 275 degrees
In a shallow dish add the flour, salt, pepper & herbs de Provence and toss together (heavy on the spices).  Dredge chicken in flour & brown in a large dutch oven with a splash of extra virgin olive oil.  Once it has browned remove it from the pan and add another splash of olive oil and the minced onion & shallots.  Saute for about 10 minutes, add the garlic and let it brown, another 2 minutes or so. Add the tomatoes, wine & broth.  Bring to a light boil.  Add the chicken to the bottom of the dutch oven and then top with carrots, frozen pearl onions, mushrooms, thyme sprigs, bay leaf, sprinkle of salt & pepper, and cover.  Bake at 275 degrees for two hours.  Remove thyme sprigs & bay leaf.  Serve over noodles or rice with a sprinkle of parsley & Parmesan cheese & French Bread.

1 comment:

Penny said...

Lara, This sounds like a great coq au van. I love using chicken thighs.