Cooking School

Cooking class: Coq au Vin recipe

Author: Canadian Living

Cooking School

Cooking class: Coq au Vin recipe

This classic dish is ideal for entertaining since you can sit and sip with guests while the dish simmers. Serve the same type of wine for cooking and drinking. If you prefer a lighter bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or a grapy Baco Noir.

Ingredients:
3 lb (1.5 kg) boneless skinless chicken thighs and/or breasts
2 tbsp (25 mL) butter
2 cups (500 mL) pearl onions, peeled (1 bag/284 g)
2 cups (500 mL) button mushrooms (8 oz/250 g)
1 cup (250 mL) chopped onions
2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
Pinch each salt and pepper
1 bay leaf
1-1/2 cups (375 mL) dry red wine
1-1/2 cups (375 mL) chicken stock
2 tbsp (25 mL) tomato paste
1 tbsp (15 mL) Cognac or brandy (optional)
2 tbsp (25 mL) chopped fresh parsley

Puff Pastry Stars:
1 pkg (397 g) frozen puff pastry, thawed
1 egg, beaten

Directions:
Click here for step-by-step directions with images.

1. If using chicken breasts, cut crosswise in half. In shallow Dutch oven, heat 1 tbsp (15 mL) of the butter over medium-high heat. Brown chicken, in batches, about 10 minutes. Remove to plate.

2. Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms; fry until browned, about 5 minutes. Transfer to separate plate. Add remaining butter to pan; fry chopped onions, thyme, salt, pepper and bay leaf until onions are softened, about 8 minutes.

3. .Add wine, stock, tomato paste, and Cognac (if using); bring to boil over high heat, stirring and scraping up any brown bits. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.

4. Return mushroom mixture to pan; simmer, covered and stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes. Scrape into casserole; refrigerate until cold. Cover and refrigerate for up to 2 days. Reheat in 350°F/180°C oven, about 30 minutes.)

5. Puff Pastry Stars: On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness. Using star-shaped cutters of various sizes, cut out stars. Place on baking sheet; brush with egg. Bake in 400°F (200°C) oven until golden, about 15 minutes. Garnish Coq au Vin with stars.

Makes 8 servings.

Per serving: about 556 cal, 42 g pro, 29 g total fat (6 g sat. fat), 29 g carb, 2 g fibre, 152 mg chol, 434 mg sodium. % RDI: 4% calcium, 25% iron, 7% vit A, 15% vit C, 21% folate.

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Cooking School

Cooking class: Coq au Vin recipe

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