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Lunch / Dinner

Coq au Vin

Add this time-honored French classic of chicken simmered in wine to your cooking repertoire today!

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Ingredients

COOK:

SWEAT:

OFF HEAT, DEGLAZE:

Instructions

Cook bacon in a Dutch oven or large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings, increase heat to medium-high, and brown chicken in batches on all sides, about 10 minutes per batch; transfer to a plate. Pour off all but 1 Tbsp. drippings and reduce heat to medium.

Sweat leeks, carrots, and mushrooms in drippings until leeks are soft, about 5 minutes, stirring occasionally. Add tomato paste and garlic; cook 2 minutes.

Off heat, deglaze Dutch oven with brandy, then return to burner and simmer until liquid is nearly evaporated. Add chicken, wine, broth, onions, and thyme; bring to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes. Mash butter and flour in a bowl, stir into stew, and simmer until thickened. Remove thyme before serving. Garnish servings with bacon. Serve with Chive Mashed Potatoes & Parsnips.

Brown chicken in batches. For even cooking, halve breasts crosswise before cooking.

Brown chicken in batches. For even cooking, halve breasts crosswise before cooking.

Because brandy is very flammable, remove the pot from the burner before deglazing.

Because brandy is very flammable, remove the pot from the burner before deglazing.

Stir in the butter-flour mixture and simmer stew until sauce thickens slightly, about 2 minutes.

Stir in the butter-flour mixture and simmer stew until sauce thickens slightly, about 2 minutes.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download