“Traditional cooking methods may be classed as how heat is conducted through the food. First is moist heat (poaching, simmering, steaming or boiling) where heat is conducted through some sort of liquid; be it stock, sauces or steam. The second method is dry heat (roasting, baking, broiling, sautéing, pan frying) where heat is conducted by hot air, radiation or hot fat. Different methods are suited for different kinds of food. Braising, from the French “braiser”, offers us a combination cooking method – dry heat followed by moist heat. Typically, meat is seared in hot fat which helps to add flavor and aromas, improves color (browning), and texture (crust). It is then submerged in liquid and cooked slowly and gently at low heat.”
Ingredients:
lbs of chicken thighs
2 tbs. olive oil
Salt and freshly ground pepper
1 medium yellow onion, sliced thin
2 large cloves of garlic, minced
1 bay leaf
1/4 tsp or so thyme
1 large ripe red unpeeled tomato, chopped
2 cups young red wine
1 cup chicken stock
3 large potatoes, chopped (I used red potatoes)
1 large carrot, chopped
Beurre manié, for the sauce (1 tbs. each flour and softened butter blended together to make a paste)
Fresh parsley sprigs, for topping
Directions:
1. In a medium thick pot, heat up oil and add the dry chicken thighs. Brown in hot oil. Remove the chicken to a side dish, leaving the fat in the pan.
2. Add the onions and cook on medium-high heat until nice and golden. Add the chopped tomatoes and cook until tomatoes are tender and juicy.
3. Season the chicken lightly with salt and pepper; return it to the pot. Add the bay leaf and thyme.
4. Pour in the wine and stock (make sure its enough to cover the chicken and a little extra because you will be adding the veggies soon). Bring to the simmer; cover, and simmer slowly 15 minutes
5. Add the chopped potatoes and carrots. Make sure there is enough ingredients to cover the ingredients. (add a little bit more stock if not) Cook until the potatoes are fully done.
6. Remove the chicken to a deep side dish (like a casserole dish).
7. Taste the liquid carefully for strength and seasoning, add more salt or pepper is needed.
8. To make Beurre manié: mix 1 tbs of flour and 1 tbs of soft butter until well blended.
9. Whisk the beurre manié into the liquid to make a lightly-thickened sauce. Bring briefly to the simmer (the sauce should be just thick enough to coat a spoon lightly)
10. Pour the sauce over the chicken and veggies.
Note:* This will be wonderful if you serve it right away, but note that it will taste even better the longer it sits. It will be heavenly the next day, after being refrigerated overnight.
Enjoy!!!
* I am linking this recipe to ALL the PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?
And Jennifer Cooks
Great job! it looks wonderful. This dish is on my cooking “bucket” list too.
Yumm! Julia’s was the first recipe I tried for Coq Au Vin too. That was about 20 years ago. LOL I’ve made a few different versions over the years and hers is still the best. Definitely in my top 5 recipes.
Stopping by from What’s Cooking Wednesday and newly following. Thanks for the trip down culinary memory lane!
this is one of my all-time favorite meals. Julia’s recipe is the BEST!!
Looks delicious
Fantastic job..your coq au vin came out fabulous! Love your blog, and glad to be in Daring Cooks with you!!
I have to say your gorgeous coq au vin is fabulous. The colour and the tenderness are stunning. Yes I agree it does look like a lot of hard work but basically it simple but just takes a long time in the oven. A job well done. Cheers from Audax in Sydney Australia.
Looks great, how can you go wrong with Julia?!
Julia never disappoints.:)
Great job on the challenge; the dish looks yummy!
Oh yum, this looks so delicious! Great job for this month’s challenge!
Yum! This looks great! I, too, thought it sounded like a difficult dish to make, but you’ve made it seem very doable!
Lovely job with the coq au vin – it is such a perfect classic dish!
Lyuba, this looks to die for. I have never made coq au vin before either but I am a huge fan of the great flavour you get with braising. Thanks so much for sharing at our party this week.
This looks delicious, and the detailed step by step photos are fantastic!
I haven’t tried braising chicken yet, I think coq au vin might be the way to go, yours looks fantastic!
The ultimate Coq Au Vin is a lovely presentation. It looks great and wish I had a bowl of it right now. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day!
Miz Helen
Coq au Vin was my go-to braised dish before this challenge and it is the ultimate comfort food in the winter time! Great job – so glad you enjoyed the challenge!
Featuring on Thursday at Bacon Time!