Tuesday, November 29, 2011

Coq au Vin...

Croissant, Souffle,  Coq au Vin - who dose not love the sounds of french words in their kitchen?!?  I love to prepare Coq au Vin it is so elegant, rich and seeped with flavor.  It sounds so up scale but the literal translation is "rooster in red wine"  not so appetizing but when Julia Child says it there is an aire of excitement behind the dish. 

The classic Coq au Vin is made in a red wine, bacon and onions - so vibrant in color and flavor.  A little different version of this classic french dish is made with white wine or Riesling wine depending on the region of France it is being prepared.  I prefer the Riesling version of this spectacular meal. 

Right about now your thinking a Riesling Coq au Vin that sounds so complicated and involved but trust me it is one of the easiest meals to prepare and the bonus is it tastes better the next day when reheated.  It is the perfect holiday dish that is gauranteed to impress. 

So practice your best Bon Appetit to compliment your presentation of 
Coq au Vin! 

12 Skinless Chicken Thighs
1 Cup Bacon or Pancetta (diced)
***1 Leek (cleaned and finely sliced)
3 Bay Leaves
8 oz. Oyster Mushrooms (torn)
4 oz. Baby Bella mushrooms (sliced)
1 Bottle Riesling Wine

In a dutch oven or heavy pot cook the bacon or pancetta till crisp
Add the leeks, season with pepper and cook for 1 minute
Season both sides of the chicken liberally with salt/pepper 
Add the seasoned chicken, bay leaves, mushrooms and the whole bottle of wine
Season mixture with salt/pepper
Bring to a boil
Cover and simmer for 1 hour
Remove Bay Leaves
Serve warm with crusty bread and buttered egg noodles 

***Leeks tend to be very sandy inside
Slice leeks only reserving the white portion of the stalk
Place leeks in a colander and rinse well before adding to the recipe

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