5/24/2023 0 Comments Crock pot coq au vin![]() Hope you all love it too, mes amis! Bon Appetit. Then I just served the chicken over buttered noodles with a generous amount of sauce on top! Oh my goodness, it took me right back to my culinary school days and also made me want to book a flight ASAP to France. That really thickened it and concentrated its flavor. ![]() While I pulled apart the chicken I let the sauce reduce by half. This was some seriously tender and juicy chicken. Oh, and pro tip to save the carcass to make some amazing chicken stock. I didn’t really need to carve it at all, I just pulled it apart. Again, this is not the prettiest shot of chicken but I had to show you how it completely fell off the bone when it was done. If you don’t already have one, you can get one reasonably cheap here! Let me tell you, the whole house smelled like a French restaurant and I was NOT mad about it. I really recommend using a sturdy dutch oven for this recipe because of the way it conducts heat. Once everything browned, it all just simmered low and slow in the dutch oven for 2 hours. It gave the whole dish such incredible flavor throughout. Combine wine, whiskey, chicken stock and tomato paste in a large bowl. cucumber, lemon zest, boneless skinless chicken breasts, ground coriander and 13 more. Indian Spiced Grilled Chicken Breasts with Creamy Raita Yummly. baby portabella mushrooms, pepper, chicken broth, pearl onions and 8 more. Then in the quintessentially French fashion, I browned up bacon first and then cooked everything in that glorious bacon fat. Crock Pot Coq Au Vin (Chicken in White Wine). ![]() My fine mesh strainer helped with that job to strain the wine from the solids. Once the chicken finished marinating I separated everything out but nothing was discarded or wasted. I let it sit for two hours but it can even sit overnight if you wanted to get a head start the night before. It was a whole bottle of wine with lots of aromatics, herbs and seasoning. I know chickens aren’t really pretty in their raw form, but I wanted to show it sitting in its gorgeous marinade. It takes some time, but most of it is just inactive. I don’t think it gets much better than fall off the bone tender chicken in an incredible stewed wine sauce. I absolutely fell in love with crafting mother sauces and classics like cassoulet, choucroute garni and of course, coq au vin. It was such a fun, crazy and life changing time in my life. There are days when I get really nostalgic for culinary school and classic French cooking.
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