Coq au Vin




A classic French stew in which chicken is braised slowly in red wine to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions.

Ingredients

1 piece Thick, cut Bacon slice

3 Pound Broiler fryer chicken, skinned and cut into servings

Black pepper to taste

Salt to taste

10 ounce pearl onions

8 ounce Small mushrooms , quartered

1/4 Cup Savory Olive Neapolitan Herb Balsamic

2 Tablespoons Savory Olive Herbs de Provence Olive Oil

1/2 Cup Dry red wine

Chicken stock/Low sodium chicken broth

1 can low sodium tomatoes, drained and chopped

1 Teaspoon Thyme , crumbled

1 Teaspoon Dried rosemary , crumbled

1 Tablespoon Cornstarch/Arrowroot , mixed with 2 tablespoon water

2 Tablespoon Minced parsley/Minced tarragon



Directions:

ln a 12 inch nonstick skillet, cook the bacon over moderate heat for 2 minutes or until crisp. Transfer the bacon to paper toweling to drain, then crumble it and set aside. Pour off all but 1 tablespoon of the fat from the skillet and discard.


Sprinkle the chicken with salt and pepper. Set the skillet over moderate heat and, when the bacon fat is hot, add the chicken and saute for 2 minutes on each side or until lightly browned. Transfer the chicken to a 5-quart Dutch oven.


Add olive oil, the onions, mushrooms, and salt and pepper to the skillet and saute over moderate heat, stirring occasionally, for 5 minutes. Transfer the vegetables to a bowl.


Add the vinegar and wine to the skillet and bring to a boil over moderately high heat. Boil the mixture, stirring, for 1 minute, then add it to the Dutch oven with the chicken.


Add the stock, tomatoes, rosemary, and thyme to the Dutch oven; bring to a boil. Cover and simmer over low heat for 1 5 minutes or until the breast meat is no longer pink inside.


Transfer the breast pieces to a plate; add the onions and mushrooms to the Dutch oven. Cover and simmer 8 to 10 minutes more or until the onions are tender and the juices run dear when a thigh is pricked with a fork.


Return the breast pieces to the Dutch oven and bring the liquid to a boil.


Stir in the arrowroot mixture and simmer over low heat for 2 to 3 minutes or until the sauce has thickened.


Sprinkle with the tarragon. Serve.



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