Coq Au Vin Alsace France
Created by dienia b on June 3, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 90m
- Recipe #42918
Ingredients
- 1 tablespoon butter
- 3 ounces thick cut bacon, cut into lardons
- 3 pounds chicken (1 whole)
- 1/2 teaspoon sea salt
- 1/2 cup onion, diced
- 8 ounces cremini mushrooms, quartered
- 2 carrots, peeled, chunked
- 1 1/2 cups dry Riesling wine
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup crème fraîche
- 2 tablespoons fresh flat leaf parsley, minced
How to Make
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Step 1: Cut chicken up in 10 pieces (2 breasts, cut in half, 2 thighs, 2 drumsticks, 2 wings)
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Step 2: Melt butter in sauté pan over medium high heat. Add bacon and cook, stirring occasionally, until crisp, about 8 minutes.
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Step 3: Remove pan from heat.
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Step 4: Using slotted spoon, transfer cooked bacon to paper-towel lined plate.
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Step 5: Reserve fat in pan.
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Step 6: Pat chicken pieces dry with paper towel.
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Step 7: Season with salt.
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Step 8: Return sauté pan to medium high heat until lightly smoking.
How to Make
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Step 9: Add chicken pieces skin side down.
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Step 10: Cook until golden brown on both sides, turning once, about 8 minutes total.
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Step 11: Remove pan from heat and transfer chicken to large plate.
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Step 12: Remove all but 2 tablespoons of fat from pan.
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Step 13: Add onions, carrots and mushrooms and cook on low heat until most of the exuded liquid has evaporated and onions have started to soften, about 3 minutes.
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Step 14: Season lightly with salt.
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Step 15: Add riesling, increase heat to high, and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon.
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Step 16: Return chicken to pan and cover.
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Step 17: Lower the heat to low, and simmer for 40 minutes. Add bacon back to the pan, and season with black pepper.
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Step 18: Simmer uncovered an additional 15 minutes until chicken is done.
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Step 19: Using tongs
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Step 20: Transfer chicken to large serving platter.
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Step 21: Raise heat to medium-high, and reduce to thicken, about 2 minutes.
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Step 22: Stir in the crème fraîche and parsley, and pour over the chicken.