Le Creusets big 8-quart oval Dutch oven can be found for 299.96 Staubs 5.

Add in the pearl onions and mushrooms, let simmer uncovered for a few minutes to thicken. Several Dutch oven makers including Staub, Le Creuset and Lodge make oblong ovens that look especially great on the table. Season the chicken with salt and pepper, and toss in about 1/3 of the barbecue sauce. Preheat a cast iron grill pan or a grill to medium heat. Remove the bay leaf, and pure mixture in the blender until smooth, about 30 seconds. Mash 1 tbls ghee with flour, stir into the stew. Cook over low heat until the mixture is thick and coats a spoon, about 20 minutes. Stir in the garlic.Ĭarefully add the bourbon (never add directly from the bottle if you are working over flames.) Add in the bacon, chicken, wine, broth & thyme. Sear chicken until just browned in the bacon grease, remove and set with the bacon.Īdd the carrots, onions, 1 teaspoon of salt and pepper cook over medium heat for 10 minutes, stirring occasionally.

6 ounces light brown sugar ( 3/4 cup, gently packed) 1/2 ounce organic Cassia cinnamon powder (about 2 tablespoons) 1/2 teaspoon fresh-grated organic nutmeg (fresh from a whole nutmeg is awesome, but our ground organic nutmeg is really tasty too) 1. Their recipe suggested using russet potatoes, so I did that. For the Filling: 4 ounces unsalted butter ( 8 tablespoons ), creamy and soft, about 70☏. Pat the chicken dry with a paper towel, sprinkle heavily with salt and pepper. The potato recipe is from Serious Eats and its fantastic. Sear the mushrooms in the bacon grease just until browned on each side. ½ bag of frozen pearl onions (if you can’t find the, just skip)Ĩ oz mushrooms- try for something interesting like mix medley with trumpet and oyster mushroomsĬook the bacon, use a slotted spoon to remove and set on a plate. 2634 Likes, 17 Comments - Serious Eats (seriouseats) on Instagram: A great coq au vin should be cooked low and slow and in a luxurious bath of red wine. ½ bottle of red wine (zin, burgundy, etc.)ġ tbls ghee (or unsalted grass-fed butter)Ģ tbls flour (for gf: use gf flour or tapioca flour) A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Soak up the sauce with a crusty bread.Ĥ-6 pieces of skin-on chicken thighs or breast Heat the olive oil in a large Dutch oven. It’s a little bit of work, but honestly – after a few simple searing steps, this stew just simmers away.

This classic French dish begs for a cold and snowy day. Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes.

Coq au vin serious eats