It may sound fancy, but Coq au Vin, or rooster in wine, is a classic French recipe that isn't as complicated as it sounds. It is a simple, one-pot wonder full of layered flavors of stewed chicken, bacon, onions, and mushrooms and red wine.

=== 🍽🍸🥩 RECIPE ===
1 bottle (750 ml) dry red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)
Few sprigs fresh thyme
Few sprigs fresh parsley
2 bay leaves
8 chicken thighs
4 strips bacon (6 ounces /190 g) cut into lardoons
4 ounces (120 ml) Brandy
2-3 cloves garlic, chopped
Flour for dredging
1 tablespoon (15 ml) olive oil
2 medium onions, chopped
5 ounces (140 g) mushrooms, halved
2 carrots, diced
14 oz bag (408 g) frozen pearl onions
1 cup - 8 oz (240 ml) Chicken stock
Beurre Manie (2 tablespoons butter (29 g) and flour (15 g)
Salt and Pepper

The night before, trim the chicken thighs of excess fat and skins. In a heavy duty zip top bag, place the chicken thighs, bay leaves, parsley and thyme. Add the entire bottle of wine. Refrigerate overnight.

Preheat oven to 325° F (165° C)

In a Dutch oven or deep pan with a lid, fry the bacon to render the fat. When the bacon is crisp and the fat is rendered, use a slotted spoon, remove bacon and reserve.

Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade.

Season the flour with salt and pepper, and lightly dredge the chicken. Brown the chicken in batches so you don't overcrowd the pan. Once all pieces are browned, add all the chicken back to the pan. Remove from the heat, add the brandy and with a stick lighter, flame the brandy. (Use Extreme Caution!) Once the flame dies down, add the onions, bacon, garlic , mushrooms, chicken stock and marinade back to the pan. Cover and turn on high heat for 5 minutes. Then place in over covered for 45 minutes.

After 45 minutes, add the frozen pearl onions, then return to the oven for an additional 15 minutes.

Remove from oven and remove the parsley, thyme and bay leaves (if you can find them). If the sauce needs thickening, add a few knobs of the Beurre Manie, stir, and let rest for 5 minutes to thicken.

Server over a bed of mashed potatoes, rice or egg noodles.

=== 📢 PRODUCTS MENTIONED IN THIS EPISODE ===
Basics Cast Iron Covered Dutch Oven 6-Quart - [ Ссылка ]

=== 📑 NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup - [ Ссылка ]

=== 🍸🍷 SUPPORT THE CHANNEL ===
Subscribe to the Channel - [ Ссылка ]
Website for more recipes - [ Ссылка ]
Follow us on Facebook - [ Ссылка ]
Follow us on Twitter - [ Ссылка ]

=== 🔪 Chef Pete's Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and a budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart - [ Ссылка ]
GE Tilt Head Stand Mixer - [ Ссылка ]
Hamilton Beach Electric Hand Mixer - [ Ссылка ]
*Cuisinart 14 Cup Food Processor - [ Ссылка ]
Hamilton Beach 12-Cup Food Processor - [ Ссылка ]
*Mercer Culinary Renaissance Knife Set - [ Ссылка ]
Mercer Culinary Millennia Knife Set - [ Ссылка ]
Lodge Seasoned Cast Iron 10 Inch Skillet - [ Ссылка ]
Basics Cast Iron Covered Dutch Oven 6-Quart - [ Ссылка ]
OXO Good Grips Mandoline Slicer - [ Ссылка ]
Chefman Immersion Stick Blender - [ Ссылка ]
Nicewell Digital Food Scale Digital - [ Ссылка ]
ThermoPro Oven Digital Thermometer - [ Ссылка ]
ThermoPro Instant Read Digital Thermometer - [ Ссылка ]

=== 🛒AFFILIATE LINKS ===
LCTV is user-supported - When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
🛒 Amazon: [ Ссылка ]

=== 🎉 About Let's Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!

=== 📑 CHAPTERS ===
00:00 - About Today's Episode
00:36 - What is Coq au Vin
01:09 - Marinating the Chicken
02:40 - It starts with Bacon
03:30 - Patting the Chicken Dry
05:00 - Lightly Dredging the Chicken in Flour
05:57 - Browning the Chicken
06:34 - Flaming the Chicken with Brandy
07:44 - Bacons, Onions, Garlic and Mushrooms
08:45 - The Liquids, Chicken Stock and Wine
10:41 - Out of the oven, Adding Pearl Onions
11:49 - Thickening the Sauce
13:26 - Tasting and Recipe Recap
15:14 - Social Media & Video Recommendations

#letscelebratetv #peterlee
COPYRIGHT © 2022 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.

свернуть