CHICKEN(COQ AU VIN)
4 slices bacon, cut into 1/2 inch pieces
4 pounds bone in chicken with skin removed (thighs drumsticks, and/or breasts)
salt, pepper
1 small onion, finely chopped
1 stalk celery, finely chopped
20 pearl onion (about 1 cup) soaked in warm water and peeled
1 package (12 ounce) mushrooms, cut in half
2 tbs. butter
1/2 tsp. xanthan gum thickener
1 1/2 cups dry red wine
1 cup chicken broth
2 tbs. tomato paste
2 bay leaves
1/2 cup loosely packed fresh parsley, chopped
Preheat oven to 325 F. In a 5 quart dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer to paper towel to drain. Sprinkle chicken with salt and pepper. To bacon fat in dutch oven, add half of chicken and cook over medium high heat until browned on all sides, 10 minutes. With slotted spoon, transfer chicken to large bowl. Repeat with remaining chicken.
In same dutch oven, add chopped onion, and celery; cook stirring occasionally, until vegetables are tender 10 minutes. With slotted spoon, transfer to bowl with chicken. Add pearl onions and mushrooms to dutch oven and cook, stirring occasionally, until browned 8 minutes. Transfer to bowl with chicken.
In same dutch oven melt butter. Add thickener and cook, stirring frequently for 2 minutes. With wire whisk whisk in wine until smooth. Stir in broth and tomato paste. Heat to boiling whisking frequently; boil 2 minutes.
Return chicken, vegetables, and 3/4 of the bacon to dutch oven. Add bay leaves, heat to boiling. Cover dutch oven and bake until chicken loses its pink color throughout about 45 minutes, turning chicken once. To serve, discard bay leaves. Skim off fat. Transfer to large serving bowl; sprinkle with parsley and remaining bacon. serves 6; 13 carbs
Good Housekeeping Smart Carb Suppers
4 slices bacon, cut into 1/2 inch pieces
4 pounds bone in chicken with skin removed (thighs drumsticks, and/or breasts)
salt, pepper
1 small onion, finely chopped
1 stalk celery, finely chopped
20 pearl onion (about 1 cup) soaked in warm water and peeled
1 package (12 ounce) mushrooms, cut in half
2 tbs. butter
1/2 tsp. xanthan gum thickener
1 1/2 cups dry red wine
1 cup chicken broth
2 tbs. tomato paste
2 bay leaves
1/2 cup loosely packed fresh parsley, chopped
Preheat oven to 325 F. In a 5 quart dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer to paper towel to drain. Sprinkle chicken with salt and pepper. To bacon fat in dutch oven, add half of chicken and cook over medium high heat until browned on all sides, 10 minutes. With slotted spoon, transfer chicken to large bowl. Repeat with remaining chicken.
In same dutch oven, add chopped onion, and celery; cook stirring occasionally, until vegetables are tender 10 minutes. With slotted spoon, transfer to bowl with chicken. Add pearl onions and mushrooms to dutch oven and cook, stirring occasionally, until browned 8 minutes. Transfer to bowl with chicken.
In same dutch oven melt butter. Add thickener and cook, stirring frequently for 2 minutes. With wire whisk whisk in wine until smooth. Stir in broth and tomato paste. Heat to boiling whisking frequently; boil 2 minutes.
Return chicken, vegetables, and 3/4 of the bacon to dutch oven. Add bay leaves, heat to boiling. Cover dutch oven and bake until chicken loses its pink color throughout about 45 minutes, turning chicken once. To serve, discard bay leaves. Skim off fat. Transfer to large serving bowl; sprinkle with parsley and remaining bacon. serves 6; 13 carbs
Good Housekeeping Smart Carb Suppers
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