Remember Me Coq Au VinSubmitted by: JO_JO_BA
IntroductionMy recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food. My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food.
100g pancetta, diced
1 large Vidalia onion, sliced
3 lbs chicken parts, skin-on, bone-in
6 garlic cloves, peeled
1 cup beef stock
3 cups (one 750mL bottle) "heavy" red wine
2 bay leaves
1 tbsp dried thyme
1 cup chopped fresh parsley
4 carrots, medium chop
4 celery stalks, medium chop
1/2 lb white mushrooms, rough chop
Add onions and chicken, skin-side down. Brown on all sides, about 5 minutes.
Add garlic and pepper and cook 5 minutes
Spoon off excess fat.
Add the stock, wine, thyme, parsley and vegetables.
Add the pancetta back to the pot, stir well.
Lower heat to a brisk simmer.
Cover and cook 35 minutes or until chicken is tender and fully cooked.
Remove chicken and set aside.
Discard the bay leaves and garlic.
Add mushrooms, stir and turn the heat to high.
Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occasionally.
Return chicken to the pot and stir to coat completely with sauce.
Serve over rice or potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Rate This Recipe
Member Ratings For This Recipe
This was fantastic! I marinated the chicken pieces and veggies in the wine with a bit of water, the veggies, 2 thyme stalks and a bay leaf for 2 hours, then removed the chicken and coated it in flour and browned it, returned it to the marinade and added the broth (I used homemade chicken broth). - 2/19/12