31 Mar Coq au Vin
|Serves 4 to 6 |
3 tablespoons extra virgin olive oil
|Salt and pepper the chicken pieces. Then, place the chicken in a large bowl along with the herbs, carrots, onions, and red wine. Place the bowl in the refrigerator to marinate for at least 6 hours.|
Remove the bowl of chicken from the refrigerator, pat it dry, and set it aside. In a large pot (preferably cast iron) or a Dutch oven, sauté the garlic in olive oil. In small batches (don’t overcrowd), brown both sides of the chicken in the pot (add extra olive oil if necessary). Now, add all the marinade, onions, chicken stock, carrots, and bouquet garni to the pot. The pot must be covered and the chicken should simmer until thoroughly cooked (approximately 35- 45 minutes). Lastly, add the lardons and, if necessary, salt and pepper to taste.
• This dish is delicious when paired with either potatoes (baby red new potatoes work nicely) or egg noodles.