Coq au Vin

Served over rice this was a hearty and delicious meal that can be made ahead!!!

Can I really even call it that? I had to use red wine and I couldn't even be as clever as the RecipeGirl and call it Coq au Zin as she used zinfandel. I just had a bad bottle of red that I used! But it was good. This dish was really, really good. Who cares what it's called right?

I based it on a couple of different recipes that I found and I really liked how it turned out.

Coq au Vin-my way (inspired by here, here and here)

Ingredients:

6 leg quarters
2 Tbs olive oil
salt, pepper and garlic powder to season chicken
1/2 tsp dried thyme
10 cloves of garlic, cleaned and left whole
3 ribs of celery, chopped
1 large onion, rough chopped
1 cup crimini mushrooms, sliced or quartered
1 cup red wine
1 cup chicken stock

Directions:

Season chicken with salt, pepper, and garlic powder. Heat oil in a large dutch oven or pan. When the oil is hot add the chicken skin side down and brown well (you may have to do this in batches). Only brown the skin side. Remove from pan and set aside.

Remove all of the oil but for 2 Tbs and add the garlic, onion, celery. thyme and mushrooms. Cook until soft and the onions are starting to brown.

Add the red wine and reduce to about 1/2. Once reduced add chicken stock and bring to a boil. Return the chicken to the pot, skin side up and simmer until it is cooked through.

This turned out to be a really good meal served with rice and the sauce as an au jus. I was able to make this in the afternoon and refrigerate it, in the same pot, while we went to karate and then just heat it back up on the stove for dinner. Love a meal like this. So did the family!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com