Tuesday, June 23, 2015

Coq Au Vin

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I have tried different versions of this recipe, but this one is my favorite.  Be sure to use a good quality wine as it will influence the taste of the sauce.

2 slices bacon, chopped
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 chicken thighs
8 oz. mushrooms, sliced
1 cup dry red wine (cabernet or burgundy)
Salt, pepper
1 T flour

Using a large ovenproof casserole pot (like a LeCreuset), saute the bacon until crisp. Remove bacon from the pan and set aside. Saute the onion, carrots and garlic in the same pot for a few minutes. Then remove from pan and set aside. Saute the mushrooms with a little butter for a few minutes, then remove from pan and set aside. Season the chicken with salt and pepper, then saute the chicken until browned. Now add all the sauteed veggies. Mix a little of the wine with the flour to blend, then add that and the rest of the wine to the pot.  Cover the casserole pot, and place in a 350 degree oven for 1-1/2 hours. Serve with fresh green beans and wild rice -- a delicious French feast for the family.

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