Coq au vin



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Coq au vin is a traditional French stew made with chicken and red wine. For even more flavor, make a homemade brown chicken stock.

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The day before : marinade

Dress the chicken and cut into 16 pieces. Peel, wash, and finely slice the carrots. Peel and finely slice the onions and shallots. Tie the parsley stems together with the thyme, bay leaf, and celery to make a bouquet garni. Put all of the chicken pieces into a stainless steel container and evenly distribute all of the sliced vegetables for the marinade. Cover the chicken with wine. Add the crushed unpeeled garlic cloves, bouquet garni, and peppercorns. Cover with plastic wrap and marinate for 24 hours in the refrigerator.

Step 1: Chicken

The next day, strain the marinade and separate the liquid, the aromatics and the chicken. Carefully pat dry the chicken pieces and aromatics from the marinade. Heat the olive oil in a cast iron pan. Brown the chicken pieces, skin-side down first, until nicely browned, about 10 minutes. Transfer to a tray. Add the butter to the pan, then add the vegetables and aromatics from the marinade. Sweat for 3 minutes. Meanwhile, bring the wine from the marinade to a boil. When the aromatics are cooked, return the chicken to the pan, placing on top of the aromatics.

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