diff --git a/src/coq-au-vin.md b/src/coq-au-vin.md new file mode 100644 index 0000000..98b888d --- /dev/null +++ b/src/coq-au-vin.md @@ -0,0 +1,41 @@ +# Coq Au Vin + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 90 min +- 🍽️ Servings: 6 + +## Ingredients + +- 1 Large Onion (or a bunch of Pearl Onions) +- 6 Bone-in Skin-on Chicken Thighs +- Some mushrooms (roughly same amount as onion by volume) +- 1 Cup of Chicken Stock +- Garlic (optional) +- 1/3 of a bottle of Red Wine +- Lardons (Sliced Pork), could be any of: + - Bacon + - Pancetta + - Salt Pork +- Herbs (Rosemary, Thyme, Herbs de Provence) +- 1-2 tsp. of Flour + +## Directions + +1. Place your lardons in a cold pan, slowly cook them on medium heat. Remove them from the pan once they start to brown. +2. Place the Chicken thighs skin down in the pan and brown them on medium-high heat. You want the pan to be crowded so that the fond does not burn. Remove them from the pan once the skins are done. +3. Brown your onions and mushrooms on medium heat. +4. Add your flour and a little butter to make a light roux. If you're using garlic add it now. +5. Add the wine and herbs and deglaze. Put the thighs and lardons back in the pan. Bring to a simmer while you preheat your oven to 375°F/190°C. +6. Bake for 1 hour. If you are serving this with egg noodles (the traditional side) or [mashed-potatoes](creamy-mashed-potatoes.html) you should make them now. +7. Remove the thighs from the pan and put them on your final serving dish. Reduce the sauce to your desired thickness. + +### A Note about Salt + +Depending on how salty your lardons and stock are you might not want to add any salt at all to this recipe. When making this with pancetta and a cheap chicken stock (which tend to be very salty) the final dish turned out perfectly seasoned. You should wait until the very end to taste for seasoning. + + +## Contribution + +- Ryan Jeffrey - [website](https://ryanmj.xyz/), [donate](https://ryanmj.xyz/donate) + +;tags: french chicken wine \ No newline at end of file