I was thinking about Coc au Vin for dinner. I like the idea of one-pot meals and using red wine with chicken. Not having access to a roster, I don't think I can call this a true French coc au vin, but I made the following:
2 chicken legs
2 tbsp vegetable oil
kosher salt
2 medium or one large onion, chopped
4 cloves garlic, sliced
black pepper
2 bay leaves
1 large carrot diced
1 rib of celery diced
1 bottle of red wine
1 cup of water
1 tsp Italian seasonings
One pot and one heavy skillet (cast iron is great for this).
1. Heat the heavy skillet over high heat.
2. Add 1 tbsp of the oil.
3. Sprinkle the chicken with kosher salt.
4. Once the oil becomes shimmery, add the chicken. Brown over high heat on both sides.
5. Place the other pot over medium high heat and add in the other tbsp of oil.
6. Sautee the onions in the oil.
7. Once the chicken has browned, remove the pieces and place in pot with onions. Add the garlic, bay leaves, peppercorns, carrots, celery and wine.
8. Add enough water to cover the chicken. Bring to a boil, then lower to a simmer.
9. In the skillet, add the sliced mushrooms and sautee until golden brown.
10. Add the mushrooms and Italian seasonings to the pot with the chicken.
11. Cook uncovered, simmering until the vegetables are tender and the chicken begins to fall off the bone.
12. Remove the chicken and veggies from the pot. Add just the liquid back to the pot and simmer until it has reduced by at least half.
13. Add the chicken and the veggies back to the pot with the sauce, heat through and serve.
This was good. A solid dish. It was not Oh-my-goodness-delicious. It just came out a little flat - I wanted more garlic and more wine flavor. I am hoping the flavors will improve overnight and it will be even better as left overs.
2 chicken legs
2 tbsp vegetable oil
kosher salt
2 medium or one large onion, chopped
4 cloves garlic, sliced
black pepper
2 bay leaves
1 large carrot diced
1 rib of celery diced
1 bottle of red wine
1 cup of water
1 tsp Italian seasonings
One pot and one heavy skillet (cast iron is great for this).
1. Heat the heavy skillet over high heat.
2. Add 1 tbsp of the oil.
3. Sprinkle the chicken with kosher salt.
4. Once the oil becomes shimmery, add the chicken. Brown over high heat on both sides.
5. Place the other pot over medium high heat and add in the other tbsp of oil.
6. Sautee the onions in the oil.
7. Once the chicken has browned, remove the pieces and place in pot with onions. Add the garlic, bay leaves, peppercorns, carrots, celery and wine.
8. Add enough water to cover the chicken. Bring to a boil, then lower to a simmer.
9. In the skillet, add the sliced mushrooms and sautee until golden brown.
10. Add the mushrooms and Italian seasonings to the pot with the chicken.
11. Cook uncovered, simmering until the vegetables are tender and the chicken begins to fall off the bone.
12. Remove the chicken and veggies from the pot. Add just the liquid back to the pot and simmer until it has reduced by at least half.
13. Add the chicken and the veggies back to the pot with the sauce, heat through and serve.
This was good. A solid dish. It was not Oh-my-goodness-delicious. It just came out a little flat - I wanted more garlic and more wine flavor. I am hoping the flavors will improve overnight and it will be even better as left overs.
Hi, thanks for stopping by my blog. I get delicious gluten free frozen pie crusts at Whole Foods. The one I went to was in Phoenix, AZ, but my daughter lives in Denver and says they have them at the Whole Foods there, too.
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