The chicken was moist, tasty and the skin carmelized to a crispy perfection. I marinated my chicken for 3 days and the effort paid off. This dish proved to be an excellent entree to serve on a crisp autumn evening. Warm and comforting - perfect for a winter dinner (and well worth the prep work). I love it when I try a new recipe and wouldn't change a thing. But the flavor was excellent, so I'm not complaining about a bit of toughness.Ībsolutely worth the effort. The results would probably have been more tender if I'd used a younger hen or maybe stewed it longer? All cooking time combined, mine stewed about 90 mins. I decided to make coq au vin for some friends after scoring a Rhode Island Red rooster, the perfect stewing bird, from my favorite Amish farmers. It's easy to follow, the quantities are straightforward (no 1.25 tsp fussiness), and the ingredients are separated by step. The good news is that the recipe is unusually well written. The flavor of the sauce this dish produced was outstanding, but getting there was a bit laborious. I doubled the recipe to feed 12 and even added a few more thighs.not one piece of chicken left! And my friends ate in silence.goggling up every last bit of sauce!Served with noodles w/parsley and peas with sauteed shallots. I did marinate in very good pino for two days and then cooked entire recipe, brought to room temp and refrigerated for 2 days not 1. Preview reviews were correct! This recipe is an excellent rendition. Find a real rooster.Īs I married to a French girl, she says it needs the carrots and onions to stay in. I've made this dish more than four times and it's a hit every time!! A bit arduous but it's all worth it! I paired this dish with Sicilian Arancini di Risotto and they went well together.ĭefinite keeper in my cooking repertoire. The dish is VERY rich in flavor and my dinner guest was quite impressed. Quite interested I was, so made it this weekend. I'd never heard of this recipe when I saw the video on this site. He then began washing amd drying if needed. My kitchen did not end up a nightmare, i always clean as I go, then my husband came is to check out the dish, it smelled up our whole house. I used less butter and adjusted seasoning to my owm taste. I adjust a few minor things to my own taste, i do not like parsley so used rosemary and it was great. made one day in advance and enjoyed the experience. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.Īrrange chicken on large rimmed platter. Tilt pot and spoon off excess fat from top of sauce. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Cover and cook until onions are almost tender, about 8 minutes. Add onions to pot and bring to simmer over medium heat. Bring sauce to simmer, scraping up browned bits. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce discard solids. Transfer onions to plate alongside mushrooms reserve skillet. Add onions and sauté until beginning to brown, about 8 minutes. Melt remaining 1 tablespoon butter in same skillet. Add mushrooms sauté until tender, about 8 minutes. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Cover and simmer until tender, about 15 minutes longer. Bring to simmer reduce heat to medium-low. Return chicken to pot, arranging skin side up in single layer. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Cook until sauce thickens, whisking occasionally, about 2 minutes. Gradually whisk in reserved marinade liquid. Add vegetables reserved from marinade to pot. Sauté until brown, about 8 minutes per side. Add chicken, skin side down, to drippings in pot. Using slotted spoon, transfer bacon to small bowl. Add bacon and sauté until crisp and brown. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Strain marinade reserve vegetables and liquid separately. Using tongs, transfer chicken pieces from marinade to paper towels to drain pat dry. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally. Pour wine mixture over chicken stir to coat. Place chicken pieces in large glass bowl. Reduce heat to medium and simmer 5 minutes. Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot.
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