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| Dutch oven Coq au Vin |
Coq au Vin Recipe
3 strips bacon, chopped
2-3 lbs. chicken legs and thighs
1 large tomato, chopped
2 onions, quartered
1 lb carrots, in large pieces
1 cup wine, white or red (I use Merlot)
1 cup chicken broth
2 cloves garlic, whole or chopped
1 bay leaf
1/4 cup parsley, chopped
Flour for coating the chicken
Salt and pepper
Sauté the bacon and remove to a side dish, leaving the grease in the pan.
3 strips bacon, chopped
2-3 lbs. chicken legs and thighs
1 large tomato, chopped
2 onions, quartered
1 lb carrots, in large pieces
1 cup wine, white or red (I use Merlot)
1 cup chicken broth
2 cloves garlic, whole or chopped
1 bay leaf
1/4 cup parsley, chopped
Flour for coating the chicken
Salt and pepper
Sauté the bacon and remove to a side dish, leaving the grease in the pan.
Coat chicken in flour and brown in the bacon grease, add olive oil if needed.
Top with the vegetables, pour the stock and wine over it and sprinkle with herbs.
Turn heat to low and cover with a lid. Simmer for 30 minutes. Stir occasionally to avoid scorching.
Serve over rice or with a side of new potatoes.
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