Coq au Vin

Rooster in Red Wine

Coq au Vin

Coq au Vin

Ingredients:

4 oz bacon, diced
1 Tbsp vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 carrot, peeled, quartered lengthwise, cut into ¼ inch slices
8 oz mushrooms, sliced (any variety)
2 Tbsp tomato paste
20 oz Chateau Ste. Michelle Merlot
16 oz chicken stock
1 bay leaf
4 sprigs thyme
8 each chicken thighs
Salt and pepper, to taste
2 Tbsp olive oil
Roux, recipe follows

Instructions:

In large pot over medium-high heat, saute bacon in oil until it begins to turn brown. Add onion, garlic and carrots; saute for 5 minutes. Add mushrooms; cook for another 5 minutes. Stir in tomato paste; continue to stir and cook for about 1 minute. Add 16 oz of the CSM Merlot, chicken stock, bay leaf and thyme; bring to a boil. Reduce heat to low; simmer while preparing chicken.

Season chicken with salt and pepper. Place a large skillet over medium-high heat; add olive oil. When oil begins to smoke, carefully add chicken; cook until golden-brown on both sides. Transfer chicken to the pot of simmering red wine sauce. Pour excess oil from skillet and return to heat. Deglaze with remaining 4 ounces of CSM Merlot by carefully pouring wine into pan, stirring constantly to loosen browned bits from bottom of pan. Transfer liquid to pot with the chicken. Cover pot with a tight-fitting lid and simmer for 1 hour.

Transfer chicken thighs to plate; set aside. Remove bay leaf and thyme stems; discard. Increase heat to medium-high and whisk in roux. Cook for 15 minutes to thicken sauce. Reduce heat to low, season to taste with salt and pepper. Return chicken to sauce; simmer until heated through.

Note: This recipe can be prepared a day in advance; store in refrigerator and gently reheat when time to serve.

Roux

Ingredients:

1 Tbsp unsalted butter, melted
2 Tbsp flour

Instructions:

Mix both ingredients together.

Wine Pairings