[Nerdstress]

Originally Posted by alhajibabasheri

Coq au Vin is a very technical and classic french dish, your reward is a pot full of vibrant flavors, just be patient......




Ingredients


4 - 6 chicken thighs and legs (stewing chicken)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tbs unsalted butter
1 cup red wine, preferably shiraz or pinot noir
1 tbs tomato paste
1 onion, diced
1 stalks celery, diced
2 large carrots, diced
4 cloves garlic, crushed
1tbs Italian seasoning
1 bay leaf
1 cup chicken stock
1tbs butter
1/2 cup of olive oil
mushrooms



season chicken with salt and black pepper and let rest for 15 mins
place seasoned chicken in a bowl and add 1 cup of red wine
let marinate for 1-2 hrs
after marinating, dust chicken with flour and quick shallow fry in olive oil till lightly brown.
remove chicken and set aside
in the same pan, add diced onion, carrot, celery, Italian seasoning and chopped garlic
let fry for 1 min @ mid' heat
add left over wine from marinade and let cook for 4-5mins
now, grab an oven proof dutch oven and transfer everything.
add chicken and adjust seasoning
place in oven and cook for 2hrs @ 325 degrees F
Once the chicken is done, remove it to a heatproof container
cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf
Return the sauce to the pot, place over medium heat, and reduce for about 30-40mins till lightly thickened (Depending on how much liquid you began with.
Add mushrooms and carrots and let set for 10 mins

Serve and enjoy with chardonnay or rose blush wine.


Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.




alhaji

Thanks! I'll try this soon and let you know how it turns out