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"Drunken Chicken" as my husband said.

Fall have come, the evenings are cool already and some hot dishes for diner would be appreciated. For example a very moist and tender chicken after long, slow cooking in a Dutch oven and with mashed potatoes, what do you think? ;) This sounds like something from Burgundy cuisine. Burgundy is a region in eastern France that is famous for their wines from grapes such as Pinot Noir and Chardonnay. Also they have traditional local recipes. One of them is Coq au Vin which means "rooster in wine" but it's not so easy to find a rooster in our non countryside area, so a supermarket chicken to the rescue. And of course we will need a Burgundy Pinot Noir. When my husband found out how much wine was needed (a whole bottle) he immediately said "Wow, so this will be just some drunken chicken...". Lol, yes the chicken will be just right ;) This recipe is calling for whole chicken legs but I didn't have them so I used chicken thighs fillets. And by the way a carrot from this recipe is very tasty too.
So, today in the menu we have:

Coq au Vin
Coq au Vin

Recipe from Williams-Sonoma

Serves 4 to 6.


1 bottle (750ml) Pinot Noir
5 fresh flat-leaf parsley sprigs + 2 Tbs. finely chopped parsley
3 fresh thyme sprigs
1 bay leaf
1/2 leek (cut lengthwise)
6 oz. (170g) thick-cut bacon, cut into 1/2-inch dice
3 1/4 lb. (1 480g) whole chicken legs
Kosher salt and freshly ground pepper, to taste
1 lb. (454g) small button mushrooms
3/4 lb. (340g) shallots, halved (I cut it into small pieces)
1 Tbs. unsalted butter
3 garlic cloves, minced
2 Tbs. tomato paste
2 Tbs. all-purpose flour
1 3/4 cups chicken broth
3/4 lb. (340g) carrots, peeled and cut into 2-inch pieces


1. Preheat an oven to 350°F (180°C).
2. In a large saucepan over high heat boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.
3. In a 5 1/2-quart (5.2 liter) Dutch oven over medium heat cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.
4. Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.
5. Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.
6. Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately.

Bon Appetit!


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