I made a beautiful Coq au Vin tonight for dinner that was so yummy, I thought it deserved a permanent addition on the blog. This dish is modified from several Coq au Vin recipes I’ve found online, but I pumped it up with extra flavours and seasonings.
Servings: 2
Ingredients
4 chicken legs
4 thicker slices of pancetta cut into pieces
3 carrots cut into 1 inch pieces
1 small red onion cut into 1 inch pieces
1 large leek loosely chopped
3 cloves garlic minced
1 1/2 cups cremini mushrooms cut loosely
3 red new potatoes cut into 1 inch pieces
2 cups red wine
2 tsp coarse basil salt (mix coarse salt with dried basil)
1 tsp dried thyme
1 tsp dried basil
2 sprigs fresh sage
1 bay leaf
2 tbsp chopped parsley
Preparation
Season the chicken legs well with basil salt and pepper. Let chicken sit. In a large dutch oven, heat up 1 tbsp of olive oil and lightly fry the pancetta over medium low heat for 2-3 mins. Remove pancetta from pan when it has browned and pour out excess fat from pot leaving a tbsp of oil in pot.
Fry chicken legs skin side down on medium heat. 4-5 mins per side until each side is golden brown and skin is crispy. Remove chicken from pot when browned and set aside.
Add leeks to the pot and saute for 2-3 mins. Add garlic and red onions. Saute for another 3-5 mins until soft. Add in bay leaf, basil, thyme, and sage. Stir for 30 secs until spices are fragrant. Add wine to pot and scrape brown bits from the bottom of the pan. Return the pancetta and chicken to pot. Turn chicken to make sure it is coated in wine. Sprinkle with parsley. Bring to boil, then cover and simmer for 15 mins.
Add potatoes and mushrooms to pot and simmer for another 15 mins.
Taste and add additional salt and pepper if needed. Remove bay leaf and serve!
I had this dish with steamed broccoli on the side. Very delicious!
You don’t by chance have a picture of this lovely sounding dish do you?
Unfortunately I don’t have a pic, because it actually doesn’t look very nice but tastes awesome. But next time I make it, I’ll remember to take a pic. Regardless, you should try and make this. It’s yummy. But remember I don’t measure when I cook so you may need to adjust my measurements.
I made a great variation on coq au vin–”rigatoni with braised chicken and saffron cream.” It was unbelievably delicious!
http://michaelbeyer.wordpress.com/2010/09/24/rigatoni-with-braised-chicken-and-saffron-cream/