Mike Garten
A twist on classic coq au vin, this crowd-pleaser is loaded with mushrooms and bacon too.
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Cal/Serv:
535
Yields:
6
servings
Total Time:
2
hours
15
mins
oz.
pancetta, cut into 1/2-inch pieces
31/2- to 4-pound chicken, cut into 10 pieces
lb.
cremini mushrooms, quartered
medium onions, finely chopped
leeks (white and light green parts only), halved and sliced
tbsp.
all-purpose flour
750-ml bottle dry rosé wine
c.
low-sodium chicken broth
c.
chopped fresh tarragon
- Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 minutes. Using slotted spoon, transfer to paper towel.
- Pat chicken pieces very dry and season with 1/2 teaspoon each salt and pepper. Add skin side down to pot and cook until golden brown, 5 minutes per side. Transfer to plate.
- Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 minutes.
- Sprinkle with flour and cook, stirring, 1 minute. Add wine and bring to a simmer. Stir in broth, mustard, thyme, and bay leaves.
- Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 11/2 hours. Remove from oven, discard thyme and bay leaves, and sprinkle with fresh tarragon.
Nutritional Information (per serving): About 535 calories, 33.5 g fat (9.5 g saturated), 40 g protein, 585 mg sodium, 18 g carbohydrate, 2 g fiber
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Source : Goodhousekeeping
