COQ AU VIN
4 LBS STEWING HEN CUT INTO 8 PIECES
2 cups Syrah or other dry red wine
1 ½ cups chicken broth
1 carrot, rough chopped
1 onion, rough chopped
1 celery stalk, rough chopped
1 garlic bulb, cut in half
2 bay leaves
1 cinnamon stick
1 tablespoons olive oil
salt and pepper
fresh thyme, chopped for garnish
1) Salt & pepper the chicken. In a large skillet, heat olive oil over medium heat. Sauté the chicken until browned, about 4-5 minutes on each side. Remove chicken and set aside. Add onion, carrot, celery and garlic into the same pan, sauté for 3-4 minutes. Then deglaze with about ½ cup of the wine, scraping up all the brown bits from the bottom of the pan, and continue to cook for 5 minutes.
2) Place the chicken in a deep baking dish with the vegetable mixture and the balance of the red wine. Add the cinnamon stick and cover with foil. Simmer in a 300 degree F. oven until the meat is completely tender, about 1 to 1 ½ hours.
3) Remove the chicken and place in a casserole dish for serving. Strain and pour the sauce over and around the chicken and scatter the chopped thyme over the top.
Serve family style.
Memos:
You could change to “garnish with the chopped thyme”
