Monday, October 17, 2011

Coq au Vin

How was your weekend?

We had our friends Mila and Milos over with their two little girls for dinner, and we took Jane to her first  swimming class.  You should have seen her kicking and splashing all over the place!

After swimming and running errands in the chilly weather I felt like something hearty.  I also had a bottle of opened white wine that was a little too sweet for my taste to use, so I decided to make my version of Coq au Vin. 


4 chicken thighs
2 Tbs of Vegetable oil
Kosher salt and ground pepper
Carrots, chopped
Celery, chopped
Onion, chopped
1 Cup of cremini mushrooms, quartered 
2 Yukon gold potatoes,  quartered
3 Cloves of garlic, chopped
1 Tbs of flour
1 Tbs of Tomato paste
1 Bay leaf
1 Tbs of fresh thyme, chopped
1 Tbs of fresh oregano, chopped
1 Tbs of parsley, chopped
 About half a bottle of white wine *
1 Cup of chicken stock

For the coq au vin:

Preheat oven to 350F.

Season chicken thighs with kosher salt and freshly ground pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown chicken on all sides, about 8 minutes per batch. Transfer chicken to a plate.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.  Add mushrooms and cook for about 2 minutes.  Add flour and tomato paste; cook, stirring constantly, until well combined, 2-3 minutes. Stir in wine, then add chicken with any accumulated juices. Bring to a boil; lower heat to medium and simmer for about 10 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.  Adjust the seasoning and add a little salt and pepper. 

 * I used a Moscato by Woodbridge, Robert Monda

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