Coq au Vin and the art of butchering!
So last night I butchered a chicken for the first time. Okay, I didn’t actually go out and butcher a chicken, our farm friend next door did that (he gave us a whole chicken when we got our side of beef). But, in order for me to make Coq au Vin properly (according to Julia Child) I had to cut up the chicken. That means I had to saw through the leg bones, hack off the wings and slice off the breast meat. I would have taken a picture of my final product, but here’s the thing….
Coq au Vinby Shugary SweetsKeywords: saute entree bacon chickenIngredients
- 1 whole fryer chicken, cut up (I used two legs and two breasts; skin on)
- 4 oz of lean bacon, cut into bite size pieces
- 1 medium onion, chopped
- 3 cloves garlic, pressed
- 2 Tbsp olive oil
- 1 Tbsp tomato paste (I used ketchup)
- 1 bay leaf
- salt and pepper
- 2 cups red wine (I used Chianti)
- 2 cups chicken stock
- 2 Tbsp butter, softened
- 3 Tbsp flour
- fresh parsley, snippedInstructionsSaute bacon pieces in large skillet until crispy. Remove from skillet and lay chicken in bacon grease (on medium) fat side down. Cook until both sides are browned, about 10 minutes. Remove chicken.Saute garlic and onions in remaining grease (and olive oil if necessary) for 2-3 minutes. Pour wine and chicken stock into skillet (with garlic and onions), using a whisk to scrape the browned bits off the bottom. Add in the chicken and bacon.Add tomato paste, bay leaf, salt and pepper (generously). Turn heat to simmer, cover and allow to cook for about one hour. Remove bay leaf.Before serving, blend butter and flour together into a smooth paste. Beat the paste into the hot gravy with a whisk. Allow to simmer for an additional 15 minutes. Serve with egg noodles, parsley potatoes and a green vegetable. Enjoy!(adapted slightly from Julia Child)Powered by Recipage