Coq au Vin

Name: Coq au Vin
Prep time: 1 d 2 h
Cook time: 1 d 2 h
Total time: 1 d 2 h
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf; 3 Tbsps butter; 454 grams button mushrooms, halved; 1 carrot, chopped; 1 teaspoon cayenne pepper; 2 celery stalks, chopped; 710 milliliters chicken stock; 3 Tbsps all-purpose flour; 4 cloves garlic, smashed; 454 grams pappardelle noodles, cooked al dente, warm; 59 milliliters olive oil; 1 bunch fresh parsley, half whole, half chopped; 227 grams frozen pearl onions, thawed; 1 bottle red wine; 4 servings Salt and freshly ground black pepper; 4 chicken legs, thighs and drumsticks kept attached, skinless; 227 grams thick-cut bacon, cut in fours; 2 sprigs thyme; 2 Tbsps tomato paste; 1 Vidalia onion, chopped

You can never have too many main course recipes, so give Coq au Vin a try. One portion of this dish contains around 58g of protein, 55g of fat, and a total of 1348 calories. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 26 hours. A mixture of celery stalks, chicken stock, vidalian onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large bowl, add chicken with wine, garlic, thyme, bay leaf and the whole parsley stems. Cover and marinate for 24 hours in the refrigerator.

Ingredients you will need

Bay Leaves

Whole Chicken

Parsley

Garlic

Thyme

Wine

Equipment you will use

Bowl

Remove chicken from marinade and pat dry, reserving marinade. Season chicken with salt and pepper. In a large Dutch oven, sear chicken on all sides in 2 tablespoons oil over medium heat until golden brown.

Ingredients you will need

Salt And Pepper

Marinade

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Remove to a plate.

In the same pot add more oil, if needed, and saute the onions, carrot and celery until tender.

Ingredients you will need

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Pot

Add cayenne pepper and tomato paste and cook until tomatoes turn a deep reddish brown color.

Ingredients you will need

Cayenne Pepper

Tomato Paste

Tomato

Add flour and stir until incorporated then pour in reserved marinade. Stir and simmer until thickened about 10 minutes.

Ingredients you will need

Marinade

All Purpose Flour

Add chicken back to the pot and pour in enough stock to just come up the sides of the chicken but not cover it completely. Bring to a boil, then lower to a simmer and cook covered for about 1 hour or until the chicken falls off the bone.

Ingredients you will need

Whole Chicken

Stock

Bone

Equipment you will use

Pot

Gently remove legs from pot and strain liquid from the solids, discarding the solids. Return chicken and strained liquid back to the Dutch oven and bring to a simmer.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

Heat a large saute pan with remaining 2 tablespoons oil over medium-high heat and add bacon. Cook until crispy then add mushrooms and pearl onions. Continue to cook until tender and browned.

Ingredients you will need

Pearl Onion