BIG WHITE COQ AU VIN

I am made a modified Martha Stewarts Coq au Vin for a dinner party tomorrow.

Recipe:

Ingredients

• 6 chicken thighs

• 1 bottle full-bodied red wine

• Coarse kosher salt and freshly ground pepper

• 8 oz thick bacon, cut into ½-inch lardons

• 3 tbsp extra-virgin olive oil, (if needed)

• 1 large onion, finely chopped

• 2-3 stalk celery, finely chopped

• 2-3 carrots, finely chopped

• 8 garlic cloves, thinly sliced

• ½ lb small mushrooms

• 3 tbsp all-purpose flour

• 1 tbsp tomato paste

• 2 tbsp Cognac

• 2 bay leaves

• 5 fresh thyme sprigs

Instructions

1. Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.

2. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken well with salt and pepper.

3. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)

4. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate.

5. Add mirepoix (onion, celery and carrot) to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

6. Return bacon and chicken to pot. Pour in reserved wine, and add herbs. Bring to a simmer.

7. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

Previous recipe here if you prefer better onions. https://rdrama.net/h/food/post/271668/coq-au-vin-marseychef

!grillers !masterchef