Jul 15, 2012

Coq Au Vin

Classic comfort food. Love.

2 lbs boneless chicken thighs
2 Tbsp olive oil
Salt and Pepper
1 medium onion, finely chopped
1 shallot, finely chopped
1 c carrots, thinly sliced
3 cloves garlic, finely chopped
2 ribs celery, VERY finely chopped
1 tsp marjoram
1 tsp thyme
1 bay leaf
2 c red wine
1 box o stock, chicken
2 Tbsp butter
Finely chopped parsley

Sprinkle your chicken with salt and pepper. In a large pot brown in batches, remember, it doesn't necessarily need to be cooked all the way through, just browned and delish. Remove from pan and add in onion, shallot, carrots, and celery. Season with salt. Soften for a few minutes, then add in all the spices, and garlic. Cook another minute or so over medium heat. Add your wine and chicken stock, then add back in your chicken AND all the juices that have collected. Cook for 40-50 minutes at a low simmer. Remove chicken, and stir in your butter. Whisk together quickly to emulsify the sauce. Simmer and reduce a bit. Pour over the chicken. Serve with noodles.

The veg all ready to go.
Yummy browned chicken.
Veg softening.
Add the spices and garlic.
Stir together.
Add your stock and wine.
Start to simmer

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