Coq Au Vin is a classic French dish that is perfect for a cozy dinner on a chilly evening. This dish is traditionally made with chicken that is braised in red wine, mushrooms, and bacon until it becomes tender and flavorful. Ina Garten, also known as the Barefoot Contessa, has her own twist on this classic recipe that adds extra depth and richness to the dish.
Prep Time
The prep time for this recipe is around 30 minutes.
Cook Time
The cook time for this recipe is around 2 hours and 30 minutes.
Ingredients
For this recipe, you will need: - 4 ounces of bacon - 2 1/2 to 3 pounds of chicken thighs - 1/2 cup of brandy - 1 bottle of red wine - 2 cups of chicken stock - 1 tablespoon of tomato paste - 4 cloves of garlic, minced - 1 tablespoon of fresh thyme leaves - 2 tablespoons of unsalted butter - 1 pound of frozen pearl onions - 1 pound of mushrooms, sliced - Salt and pepper
Equipment
- Dutch oven or large pot - Cutting board - Chef's knife - Wooden spoon - Tongs
Method
1. Preheat the oven to 250 degrees Fahrenheit. 2. Cut the bacon into small pieces and cook in a Dutch oven over medium heat until it becomes crispy. Remove the bacon and set it aside. 3. Season the chicken thighs with salt and pepper, then add them to the Dutch oven and cook until they become brown on all sides. Remove the chicken and set it aside. 4. Pour the brandy into the Dutch oven and let it cook for a few seconds. Then, add the red wine, chicken stock, tomato paste, garlic, and thyme to the pot. Bring the mixture to a boil. 5. Add the chicken and bacon back to the pot and cover it with a lid. Place the pot in the oven and let it cook for 2 hours. 6. While the chicken is cooking, melt the butter in a pan over medium heat. Add the pearl onions and mushrooms, then cook until they become tender. 7. Add the onions and mushrooms to the Dutch oven and let the chicken cook for another 30 minutes. 8. Remove the chicken from the pot and set it aside. Skim off any fat from the surface of the sauce, then let it cook for a few more minutes until it thickens. 9. Add the chicken back to the pot and serve.
Notes
- You can use any type of red wine for this recipe, but a full-bodied wine like Pinot Noir or Cabernet Sauvignon works best. - If you can't find frozen pearl onions, you can use fresh ones instead. Just peel and blanch them before cooking. - This dish can be made ahead of time and reheated before serving.
Nutrition Info
This recipe makes 6 servings. Each serving contains: - Calories: 580 - Fat: 33g - Carbohydrates: 17g - Protein: 46g - Sodium: 610mg - Sugar: 6g
Recipes FAQ
Q: Can I use chicken breasts instead of thighs? A: Yes, you can use chicken breasts, but they may not be as tender as thighs. Q: Can I use fresh thyme instead of dried? A: Yes, you can use fresh thyme. Just use 2-3 times the amount of dried thyme. Q: Can I make this recipe in a slow cooker? A: Yes, you can make this recipe in a slow cooker. Cook on low for 6-8 hours.
Recipe Tips
- Be sure to brown the chicken and bacon before adding them to the pot. This will add extra flavor to the dish. - Use a good quality red wine for this recipe. The wine will add a lot of flavor to the dish, so it's worth investing in a decent bottle. - Don't skip the step of skimming off the fat from the sauce. This will make the sauce less greasy and more flavorful.
Share
Post a Comment
for "The Best Coq Au Vin Recipe By Ina Garten"
Post a Comment for "The Best Coq Au Vin Recipe By Ina Garten"