Coq au Vin (The Pioneer Woman…again)

August 10, 2011 at 10:37 pm (Chicken, Entrees, Oven bakes & Casseroles, Soups/Stews)

This was my first time attempting something ambitious sounding like Coq au Vin.  Something about it sounded delightful, and I had been searching for recipes involving whole chicken.  Although, by the time I actually made this recipe, I used chicken leg quarters instead.  Turned out great though!  I used cooking wine, and was happy with the taste.  (Going against my adopted rule of “cook only with what you would drink”.)  The resulting taste was super rich and deep.  Perfect for a fall or winter evening, casual and fancy all at the same time.  And not a bank-breaker.  I probably made the first batch for $8 between sale prices and coupons.  Probably could’ve been cheaper if I’d been patient enough to wait for all the ingredients to go on sale.

Recipe: Coq au Vin

Prep Time: 25 Minutes | Cook Time: 1 Hour | Difficulty: Intermediate | Servings: 6


//

Ingredients

  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • 1/2 whole Medium Onion, Diced
  • 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Posted by Ree on August 10 2009

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: