![]() ![]() ![]() Bring sauce and vegetables to boil boil, stirring often for 5 to 10 minutes or until reduced by half. Add the onions and garlic and cook a few minutes more. Brown the chicken well on all sides, about 10 minutes. Working in batches if necessary, add the chicken, skin side down, to the hot pan. Graced with a rooster finial the oval shape is a. Transfer chicken to platter cover and keep warm. Pat the chicken dry with paper towels and season all sides with salt and pepper. Coq Au Vin the classic French dish of rooster with wine can find no more attractive home than this piece.Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced. Reduce heat, cover and simmer for 20 minutes. Nestle chicken into vegetable mixture sprinkle bacon over top.Stir in wine, stock and bay leaf bring to boil. Add mushrooms, carrots, thyme, salt and pepper cook, stirring often, for 10 minutes or until almost all liquid is evaporated. Add onions and garlic to pan cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (30 ml) water if sticking to bottom.Increase heat to medium-high and brown chicken, in batches, about 10 minutes. In Dutch oven, cook bacon over medium heat until crisp using slotted spoon, transfer to plate.Cut onions in half lengthwise thinly slice crosswise. If breasts are large, cut diagonally in half. 3.5 lbs (1.75 kg) chicken pieces (legs and breasts). ![]() For more recipes using all-natural ingredients, visit Eye For a Recipe. I used Imagine Organic chicken stock, which is free of artificial colour and flavour and a Frogpond Farm white wine that has a sulfite level below 10 parts per million. Use bacon preserved with celery salt and check the thyme to make sure it does not contain colour or anti-caking agents. Pour sauce and vegetables over chicken and garnish with parsley to serve. Discard the bay leaf and boil the sauce and vegetables until reduced by half, about 10 minutes. Transfer the chicken to a platter and cover to keep warm. Return the chicken to the pan, sprinkle with bacon and cook for about 40 minutes, uncovering halfway through. Cook onions, garlic, mushrooms, carrots and then add flour, wine, stock and bay leaf. Cook bacon, brown chicken pieces and set aside. This classic dish is perfect for Sunday dinner. ![]()
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