Coq au Vin with White Pearl Onions
A twist on the classic French dish, Coq au Vin, substituting shallots with white pearl onions.
Servings: 4 people
Calories: 600kcal
Equipment
- 1 Dutch oven
Ingredients
- 1 bottle of red wine
- 4 chicken legs and thighs
- 200 G bacon, cut into lardons
- 2 cups of white pearl onions, peeled
- 2 carrots, sliced
- 2 cloves of garlic
- 2 tablespoons of all-purpose flour
- 3 tablespoons of brandy
- 2 cups of chicken stock
- 3 sprigs of fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Marinate the chicken in the red wine overnight, or for at least 3 hours.
- Remove the chicken from the wine, pat dry and season with salt and pepper. Reserve the wine.
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pot, brown the chicken pieces on all sides, then set aside.
- Add the pearl onions, carrots and garlic to the pot and sauté until the onions are lightly browned.
- Sprinkle the vegetables with flour and stir until evenly coated.
- Deglaze the pot with the brandy and reserved wine, scraping the bottom of the pot to loosen any browned bits.
- Return the chicken and bacon to the pot. Add the chicken stock, thyme and bay leaves.
- Cover and simmer for about 2 hours, until the chicken is tender.
- Serve the Coq au Vin garnished with chopped parsley, alongside mashed potatoes or crusty bread.
Nutrition
Calories: 600kcal