Chicken Legs Coq Au Vin
Serve 4. I love the
flavor in chicken legs and thighs so this recipe from the April 2015 issue of Food and Wine magazine really hit the
spot. Takes a bit over 2 hours to make
it so I like to do it a day or two in advance of when I want to serve it. Just keep it refrigerated; heat to serve, and
the flavors get even deeper.
8 chicken
drumsticks (2 lbs.)
kosher salt
and fresh ground black pepper
3 Tbs.
flour
2 Tbs. oil
1 slice
bacon, chopped
½ c. finely
chopped carrot
½ c. finely
chopped onion
½ c. finely
chopped celery
2 garlic
cloves, thinly sliced
½ c. brandy
1 Tbs.
tomato paste
1 bottle
dry red wine
1 c.
chicken broth
2 thyme
sprigs, plus chopped thyme for garnish
Season chicken with salt and pepper and dust all over with 2
Tbs. of the flour. Heat oil in a large
heavy pot. Add chicken and cook over
moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate.
Add bacon to the pot and cook until crisp, 1 to 2
minutes. Add carrot, onion, celery, and
garlic and cook over moderate heat, stirring, until golden, about 5
minutes. Stir in brandy and cook until
reduced by half, 1 minute. Stir in tomato
paste and remaining 1 Tbs. flour until incorporated. Add wine, broth, and thyme sprigs; bring to a
boil. Return chicken to the pot and
bring to a simmer. Cover and cook over
low heat, turning chicken occasionally, until very tender, about 1¼ hours. Transfer chicken to a plate.
Simmer sauce until thickened and reduced by half, about 10
minutes. Season sauce with salt and
pepper and discard thyme sprigs. Return
chicken to the sauce and heat through.
Garnish with chopped thyme and serve.
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