Serve in a wine glass or Champagne flute for added French flair. This dish would pair nicely with a glass of 100% cranberry juice or 100% pomegranate juice. The liquid is heated to release the highly flavorful brown bits on the bottom of the pan known as fond. Serve Coq au Vin garnished with thyme, if desired.Ĭhef Tips: Deglazing is the process of adding liquid to a pan where meat or other food has been sautéed or roasted and removed from the pan.Cut chicken into large pieces add chicken to Dutch oven and cook 3 minutes or until heated through. Increase heat to medium cook 10 minutes or until thickened, stirring occasionally. Whisk flour and remaining 1 tablespoon buttery spread in a small bowl stir into Dutch oven.Transfer chicken to plate cover to keep warm. Stir in mushrooms cover and cook 15 minutes or until mushrooms are tender.Reduce heat to low add chicken, cover and cook 20 minutes or until internal temperature of chicken reaches 165☏ and vegetables are tender. Add lemon juice, broth, grape juice, thyme, rosemary, salt and pepper to deglaze the Dutch oven heat to a simmer, scraping browned bits from bottom of Dutch oven with a wooden spoon. Add tomato paste cook 30 seconds, stirring constantly. Add garlic cook 30 seconds, stirring frequently. Add celery, carrots and onion cook 6 minutes or until vegetables are tender, stirring occasionally.Heat 1 tablespoon buttery spread in a large enamel-coated Dutch oven over medium-high heat add chicken and cook 6 minutes or until browned, turning once.
#COQ AU VIN RECIPE PLUS#
2 teaspoons chopped fresh thyme plus additional for garnish (optional).
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