{"id":571,"date":"2020-05-23T21:15:28","date_gmt":"2020-05-24T01:15:28","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=571"},"modified":"2021-02-11T20:38:13","modified_gmt":"2021-02-12T01:38:13","slug":"coq-au-vin","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/coq-au-vin\/","title":{"rendered":"Coq au Vin"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-1024x683.jpg\" alt=\"\" class=\"wp-image-572\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-1024x683.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-300x200.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-768x512.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-1536x1024.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-2048x1365.jpg 2048w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/09\/20200523201513_IMG_5074-666x444.jpg 666w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Marinade<\/strong><ul><li>3 lbs chicken thighs<\/li><li>3 cups hearty red wine, preferably from Burgundy<\/li><li>2 bay leaf<\/li><li>1 tsp chopped fresh thyme leaves<\/li><li>Salt and Pepper<\/li><\/ul><\/li><li>4 oz bacon, diced into 1\/4-inch pieces (about 1 cup)<\/li><li>Salt and Pepper<\/li><li>3 TBSP extra-virgin olive oil, more as needed<\/li><li>1 large onion, diced<\/li><li>1 large carrot, peeled and diced<\/li><li>8 oz white or brown mushrooms, halved if large, and sliced (about 4 cups)<\/li><li>2 garlic cloves, minced<\/li><li>1 tsp tomato paste<\/li><li>1 TBSP all-purpose flour<\/li><li>2 TBSP brandy<\/li><li>3 TBSP unsalted butter<\/li><li>8 oz peeled pearl onions (about 12 to 15 onions)<\/li><li>Pinch sugar<\/li><li>2 slices of fresh baguette<\/li><li>1\/2 cup chopped parsley, more for serving<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Marinade<\/strong><ul><li>Season chicken with 2 1\/4 teaspoons salt and 1\/2 teaspoon pepper.<\/li><li>In a large bowl, combine chicken, wine, bay leaf and thyme.<\/li><li>Cover and refrigerate for at least 2 hours. Overnight is better.<\/li><\/ul><\/li><li><strong>Crisp Bacon<\/strong><ul><li>In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook bacon over medium-low heat until fat has rendered, and bacon are golden and crisp, 10 to 15 minutes.<\/li><li>Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving rendered fat in pot.<\/li><\/ul><\/li><li><strong>Brown Chicken<\/strong><ul><li>Remove chicken from wine, reserving the marinade.<\/li><li>Pat chicken pieces with paper towels until very dry.<\/li><li>Heat bacon fat over medium heat until it\u2019s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.<\/li><\/ul><\/li><li><strong>Cook Vegetables<\/strong><ul><li>Add diced onion, carrot, half the mushrooms and the remaining 1\/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.<\/li><\/ul><\/li><li><strong>Assemble Sauce<\/strong><ul><li>Stir in garlic and tomato paste and cook for 1 minute.<\/li><li>Then stir in flour and cook for another minute.<\/li><li>Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you\u2019re too nervous to ignite it, just cook brandy down for 1 minute.)<\/li><li>Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1\/2 cups), about 12 minutes.<\/li><li>Skim off any large pockets of foam that form on the surface.<\/li><\/ul><\/li><li><strong>Finish cooking Chicken<\/strong><ul><li>Add chicken, any accumulated juices and half the cooked bacon to the pot.<\/li><li>Cover and simmer over low heat for 1 hour, turning halfway through.<\/li><li>Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.<\/li><\/ul><\/li><li><strong>Cook Remaining Vegetables<\/strong><ul><li>Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-high heat.<\/li><li>Add pearl onions, a pinch of sugar and salt to taste.<\/li><li>Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around.<\/li><li>Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high.<\/li><li>Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes.<\/li><\/ul><\/li><li><strong>Serve<\/strong><ul><li>Serve in a bowl, dip baguette in wine sauce, and top with parsley<\/li><\/ul><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Marinade 3 lbs chicken thighs 3 cups hearty red wine, preferably from Burgundy 2 bay leaf 1 tsp chopped fresh thyme leaves Salt and &hellip; <\/p>\n","protected":false},"author":1,"featured_media":572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[122,125,13],"tags":[18,70],"class_list":["post-571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-french","category-recipes","tag-chicken","tag-french"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/571"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=571"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/571\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/572"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}