Thursday, August 8, 2013

Chicken Times Two- Coq Au Vin and Homemade Stock

I love to cook and have posted a few recipes in the past.

Well, tonight I made one of Ryan's all-time favorite dinners, and I thought I should share the recipe with y'all. It's my grandma's recipe, so it is tried and true... and delish!

Coq Au Vin 
Also known as Chicken and Wine.

Chicken, onions, bacon, wine... what could be more delicious??

8 slices bacon, cut into small pieces
8 chicken thighs (bone-in/skin-on, or boneless/skinless) 
 4 boneless/skinless chicken breasts, cut in half
1/2 cup flour
1 tbsp salt
2 tsp black pepper
1 large onion, diced large
4 carrots, cut into quarters
2 garlic cloves, minced
1 cup chicken stock
1 cup red wine
3 sprigs fresh thyme
5 sprigs fresh parsley
1 bay leaf
1 tsp salt
1/2 tsp black pepper

Heat a dutch oven or large pot over medium heat. Add bacon and cook until crisp.

While bacon is cooking, put flour, 1 tbsp salt, and 2 tsp black pepper in a pie tin or deep plate. A few pieces at a time, coat the chicken in the flour mixture. Shake off excess, then set aside.

Once bacon is cooked, remove to a paper towel lined plate. Add chicken to the pot with the bacon grease. Cook until browned on all sides. Remove to a plate.

Add onions to leftover bacon grease (adding some olive oil if needed) and cook until soft, about 5 minutes. Add garlic and carrots and cook for another 2 minutes. Add remaining ingredients and stir to combine. Bring to a boil, reduce to a simmer, and cook (covered) for 45 minutes.

Remove herb stems and bay leaf. Stir in bacon. Serve in bowls, with french bread on the side for dipping. 


During the same time that I was making dinner, I was also prepping dinner for tomorrow and stocking up my freezer. No pun intended. Ha!

Want to know the easiest/cheapest way to prep chicken and use up every last bit of it? 

Homemade Chicken Stock

1 roaster chicken (3-5 pounds)
1 large onion, sliced
3 carrots, cut into chunks
5 sprigs fresh thyme
5 sprigs fresh rosemary
5 garlic cloves
1 tsp salt
1 tsp pepper
2 dried bay leaves

Remove neck/gizzard pack from chicken cavity. 
Rinse thoroughly and pull off any leftover pin feathers. Pat dry with a paper towel.
Put sliced onions in the bottom of your crockpot. Place chicken on top. Sprinkle liberally with salt and pepper.
Cover and cook on high for 4-5 hours, until chicken is falling off the bone. No additional liquid is needed. The onions will give off enough on their own.
Remove chicken from crockpot. Pull meat off the bones and save for other meals that call for cooked rotisserie chicken (this should easily be enough for 2-3 more meals!). 

Put bones and skin back in the crockpot with the onions. Add the rest of the ingredients. Fill to the top with water and stir to combine. Cook on low overnight. 

In the morning, remove the large pieces of chicken/vegetables, then pour the liquid through a medium sieve into a large bowl. 

Pour 1 cup or 2 cup portions into plastic food storage containers or ziploc bags and store in the freezer, then defrost as needed!


Don't forget that today is the LAST DAY to enter my Birthday Week Giveaway!!!
I'll be announcing a winner tomorrow morning!

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