Okay, not grilled chicken ..... but thought I would post it anyway. Making Coq au Vin today. Mine is a riff on Julia’s recipe. And, naturally I use my own bacon and thyme and rosemary from the garden :-). I also add some of the techniques I have learned here :-)
8 oz bacon, cut into lardons
4 garlic cloves, minced or crushed
1 medium yellow onion, diced
1 bay leaf
6 oz tomato paste
1/4 cup cognac
2 cups red wine - something rustic, preferably
2 tbsp soy sauce
8 oz mushrooms (white, button, cremini, whatever) - cut into bite size pieces
8-10 sprigs of thyme and rosemary, tie into a bundle
some olive oil for sautéing
1. Absolutely dry brine that chicken. Mine has been dry brining for about 24 hours now. I get salt directly on the meat, into the cavity of the bird and onto the skin. Then I leave it in the fridge for 24 hours.
2. Day of, cut your chicken up into pieces and preheat the oven to 350F.
3. Cook the bacon until fat renders and bacon begins to get crispy. Reserve the bacon
4. Cook the onion until translucent. Then add the garlic and cook until aromatic. Add some olive oil if needed.
5. If you like, sprinkle a couple tablespoons of flour over the chicken as you cook it. Brown the chicken, working in batches. 4-5 minutes per side, get each side a deep golden brown
6. Remove the chicken and reserve
7. Deglaze the pot with a few ounces of wine, then add the soy sauce and tomato paste and stir together. Cook for 3-4 minutes until beginning to boil. Add the wine. Add the chicken, thyme, rosemary, cognac, bay leaf. Add enough stock to almost cover the chicken. Cover and let come to simmer while cooking the mushrooms
8. In a separate pan, sauté the mushrooms to golden brown.
9. Add mushrooms to the pot, make sure the liquid is simmering. Put covered pot in the oven. Cook until chicken is braised tender, about 45-60 minutes.
10. Reserve the chicken, bring liquid to a slow boil on stove top and simmer to reduce to desired thickness. I like it when it will coat the back side of a spoon.
11. Add bacon and chicken back to liquid and allow to reheat, 5-10 minutes.
Serve over fresh pasta or mashed potatoes (or even roasted potatoes, if you like)
I’m just starting, so I will post more pictures as I go. Heres my prep work
8 oz bacon, cut into lardons
4 garlic cloves, minced or crushed
1 medium yellow onion, diced
1 bay leaf
6 oz tomato paste
1/4 cup cognac
2 cups red wine - something rustic, preferably
2 tbsp soy sauce
8 oz mushrooms (white, button, cremini, whatever) - cut into bite size pieces
8-10 sprigs of thyme and rosemary, tie into a bundle
some olive oil for sautéing
1. Absolutely dry brine that chicken. Mine has been dry brining for about 24 hours now. I get salt directly on the meat, into the cavity of the bird and onto the skin. Then I leave it in the fridge for 24 hours.
2. Day of, cut your chicken up into pieces and preheat the oven to 350F.
3. Cook the bacon until fat renders and bacon begins to get crispy. Reserve the bacon
4. Cook the onion until translucent. Then add the garlic and cook until aromatic. Add some olive oil if needed.
5. If you like, sprinkle a couple tablespoons of flour over the chicken as you cook it. Brown the chicken, working in batches. 4-5 minutes per side, get each side a deep golden brown
6. Remove the chicken and reserve
7. Deglaze the pot with a few ounces of wine, then add the soy sauce and tomato paste and stir together. Cook for 3-4 minutes until beginning to boil. Add the wine. Add the chicken, thyme, rosemary, cognac, bay leaf. Add enough stock to almost cover the chicken. Cover and let come to simmer while cooking the mushrooms
8. In a separate pan, sauté the mushrooms to golden brown.
9. Add mushrooms to the pot, make sure the liquid is simmering. Put covered pot in the oven. Cook until chicken is braised tender, about 45-60 minutes.
10. Reserve the chicken, bring liquid to a slow boil on stove top and simmer to reduce to desired thickness. I like it when it will coat the back side of a spoon.
11. Add bacon and chicken back to liquid and allow to reheat, 5-10 minutes.
Serve over fresh pasta or mashed potatoes (or even roasted potatoes, if you like)
I’m just starting, so I will post more pictures as I go. Heres my prep work
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