coq au vin in my new dutch oven!

8 Apr

coq au vin urbanpocketknife

Sometimes the most exciting things is getting a wicked kitchen accessory.  Canadian Tire had a red Kitchen Aid cast-iron enamel coated dutch oven (3.5 quarts) that normally retailed for $99 for a measly $30.  I had to have it.

Cast iron is awesome, it heats evenly, retains heat (for serving later) and lasts a lifetime.  My first attempt at cooking in this lovely dutch oven had to be something a little special…coq au vin, here we come!

This one pot wonder is not only easy but it’s super tasty and easily passable as a fancy dish.  It’s basically stewed chicken that has been browned in bacon fat (insert drool here) with some tasty veggies in a wine sauce.  You can’t go wrong.

Here’s my recipe…you could use a regular ‘ol stock pot to make it but seriously, cook and serve in the same pot?  Yes please!

What you need!
1 chicken cut into breasts, thigh and leg OR 4 chicken breasts bone in, skin on
6 slices of bacon chopped
4 small carrots chopped
1/2 large red onion minched
2 cloves of garlic minced
1 tbsp thyme
1 tbsp tarragon
3 bay leaves
2 cups chicken broth
half bottle of red wine

What to do!

1.  Start with your bacon, in the pot on medium heat, brown until crisp….remove and set aside.

2.  Season your chicken with salt and pepper and fry in the bacon fat.  Brown on both sides and set aside.

3.  Add in your onions, garlic and carrot.  Sautee for about 2 minutes until softened.

4.  Add the chicken stock and bring to a boil.

5.  Mix in herbs.

6.  Add the chicken back in, pour the bottle of wine until it reaches the side of the chicken (about half a bottle).

7.  Simmer for about an hour or until chicken is falling off bone.

8.  Eat and be merry!


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