tronsoli.blogg.se - Coq au vin crock pot

Serve hot.Holy Cow this was good! The picture does not do the flavor of this dish justice. Bring the stew to a simmer and cook for another 10 minutes. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Mash 1 tablespoon of butter and the flour together and stir into the stew.Remove from the oven and place on top of the stove. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.

Add the wine, chicken stock, and thyme and bring to a simmer. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the garlic and cook for 1 more minute. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.

When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Liberally sprinkle the chicken on both sides with salt and pepper. Meanwhile, lay the chicken out on paper towels and pat dry.Remove the bacon to a plate with a slotted spoon. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Heat the olive oil in a large Dutch oven.Return chicken to pot and serve with mashed potatoes or rice. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Stir cornstarch into 1/4 cup water and add to sauce. Remove chicken to platter and keep warm.Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Put onions and carrots in bottom of crock pot. Peel and slice carrots into 1/2 inch pieces.Brown chicken pieces in oil or butter, on all sides. Remove chicken from marinade, reserving marinade.Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown. Cover with plastic wrap and marinate in refrigerator overnight.

Put in large bowl with bay leaves, thyme, and garlic.

Season with salt and pepper, then serve.

Transfer vegetables and broth to crock pot.

Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.

Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.

Melt remaining 1 tablespoon butter or oil in same skillet.

Transfer chicken to a large plate as done and set aside.

Add chicken and cook until lightly browned all over, about 3 minutes per side.

Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.

Discard drippings and wipe out skillet.

Drain bacon on paper towels and set aside.

Add bacon and cook until golden and just crisp, 3 minutes.

Heat a large nonstick skillet over medium heat.

Lightly coat chicken all over with flour and set aside.

Season both sides with salt and pepper.

Arrange chicken on a large sheet of waxed paper.