Coq Au Vin with White Wine | Cook Along With Me | Jill 4 Today
Jill cooks her recipe for Coq Au Vin. This is a savory, delicious chicken recipe that can be made with either red or white wine.
My Recipe for Coq Au Vin
1/3 cup pancetta lardons
2 chicken breasts, boned and skinned
4 chicken thighs, skinned
½ large onion, chopped
1 small shallot, sliced thinly
2 carrots, chopped
2 stalk celery, chopped
2 cloves garlic, crushed
Bouquet Garni: Sprigs of Rosemary, Thyme, 2 Bay Leaf
White wine or red wine can be substituted
About 2 cups Chicken stock
2 tablespoons tomato paste
When I prepared this on camera I did mix my recipe up a bit. Before you saute the vegetables you should saute the chicken first. Here’s the corrected recipe:
Salt and pepper both sides of the chicken.
Add about 2 tablespoons of olive oil to the pot. Saute chicken until golden brown but not cooked. Remove chicken.
Add a little olive oil to the pot. Add vegetables (mirepoix) and saute. Add onions and shallots first and cook until translucent, followed by celery and carrots. Add bouquet garni and garlic. Add the tomato paste at this time. Sprinkle about 2 ½-3 tablespoons flour into pot and coat all veggies. Cook for about 1 minute to cook out the flour taste.
Add about ½ cup of wine to deglaze the pan. You could flame with cognac at this point but it is not necessary.
After deglazing the pan, return the chicken to pot. Add approximately 1 ½ cup wine. Boil with the chicken in the pot for about 5 minutes to cook off the alcohol. Add enough chicken stock so the chicken is almost covered.
Cover pot with lid and put into a 350 degree oven. Cook for 1 ½-2 hours. Or, you can put the pot on top of the stove and reduce heat until it is just slowly simmering. Cook for the same amount of time. If you want the pot to cook longer because of your schedule, set the oven to 325 and cook for about 2 ½-3 hours.
When chicken is done, remove it to a serving platter. Remove bouquet garni. If needed, boil sauce down until it becomes thicker. If you like, you can strain out the veggies. Great with egg noodles, rice or polenta.
Kitchen Gear Used Today
Portable Induction Cooktop: https://amzn.to/2G5g4vA
Porcelain Soup Bowls/Rim Bowl Set: https://amzn.to/2X32XBQ
My Tovolo Scoop/Spreader: https://amzn.to/2G5VWJN
Joseph-Joseph Elevated Spoon: https://amzn.to/2G7K7ml
Henckels Classic 7" Santoku Knife: https://amzn.to/2G647FO
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