Friday, August 10, 2012

Coq Au Vin (Chicken Braised in Red Wine)

3 lbs chicken

3/4 bottle red wine
3 slices of bacon
1 small stalk of leek - sliced 
2 small sticks of carrot - cut into pieces

20 pearl onions - peeled
1 small packet of beech or button mushrooms
2 bay leaves
2 tbsp tomato puree
plain flour for coating chicken
1 tbsp chopped parsley
salt and pepper to taste
cooking oil
  1. Cut the chicken into big pieces.  Pat dry.  Season with some salt and pepper.
  2. Blanch the bacon in boiling water, then drain, pat dry and saute in a frying pan until golden.  Lift out onto a plate. Cut the bacon into pieces.
  3. Melt a small piece of the butter in the pan, add the onions and saute until browned.  Lift out and set aside.
  4. Add leek and fry for 1 to 2 minutes.  Remove and set aside.
  5. If the pan is too dry, add a little butter and add the mushrooms.  Saute for 5 minutes.  Remove and set aside.
  6. Heat up a little oil in the pan.  Coat the chicken pieces with flour and fry till golden brown.
  7.  Transfer the chicken to a large saucepan or casserole and add the onions, mushrooms, leek, bacon, carrot, bay leaves and tomato puree.  
  8. Pour in the red wine.  Cover and pressure cook  for 12 minutes.  Release pressure and let sit for another 3 minutes.  Remove cover. If using normal cooker, cook for about 45 minutes under low heat or until meat is tender.
  9. Serve warm with some chopped parsley.

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