Friday, March 16, 2012

Lickety Split Coq Au Vin

I love making old fashioned coq au vin (French for rooster with wine and pronounced coke oh van) but I don't always have all of the ingredients. Traditionally it's made with lardons, pearl onions, carrots, and mushrooms. So I make a scaled down version that's always a hit.

8 chicken thighs
1 medium size onion, chopped
1 cup of red wine
1 cup of chicken broth
1/2 cup of balsamic vinegar
(salt, pepper, maybe oil)

If you are using a non stick dutch oven, please add a couple of tablespoons of veggie oil to it. I switch back and forth between my ceramic one and my non stick one. You want your pot very hot. Once it's hot, brown your thighs on both sides. This is also a good time to salt and pepper your chicken. After they are browned, remove them from the pot. Turn the heat to medium and add the chopped onion. Once it has caramelized, add all of your liquid and deglaze, meaning remove all the bits of chicken and onion with the liquid. When the liquid starts to boil reduce to a simmer. Add the chicken back to the pot and cover. Let it all cook for 20 minutes.

If you are interested in making traditional coq au vin, try Ina Garten's recipe. It's terrific.

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