Coq au vin dutch oven3/14/2023 ![]() ![]() Whisk together, then pour the mixture in to the chicken pot. In a small mixing bowl, mix together the butter, flour, and a few tablespoons of the liquid from the pot on the stove. Gently melt the butter over the stove or in a microwave safe dish. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Carefully remove the pot from the oven and put back on top of the stove. While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cover with a tight fitting ild, and place the pot in the oven. Add the chicken parts back to the pan, add the wine and carrots, the pancetta, and bring the liquid to a simmer. Add the chicken stock to the pan and deglaze, scraping up the browned bits on the bottom. In the same pot, add garlic, shallots, thyme, bay leaf, and tomato paste. As the pieces brown, remove them to a plate beside the stove. Add the chicken pieces to the pan in batches so the pot isn’t crowded, and brown well on all sides. Remove from the pan with a slotted spoon and put on a paper towel lined plate to drain. Meanwhile, in a large oven-proof pot or dutch oven, cook the pancetta over medium high heat until browned and crispy– approximately 8 minutes. Season the chicken pieces generously with salt and pepper. ![]()
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