To God be all the glory 🙏❤️
COQ AU VIN
⚪ INGREDIENTS
For this episode;
2 kgms free range chicken ( thigh part is better)
3 cups button mushrooms ( cut in halves )
2 cups carrots( medium thin slices)
6 big Shallots (4 pcs- peeled & stemed only, 2 pcs- cut into strips for marinate )
5 pcs bay leaves for marinate
2 tbsp minced garlic
3 tbsp minced white onions
sea salt ( 1 tsp for marinate,1/4 tsp for sauteeing)
Fresly ground blsck pepper ( about 1 tsp for marinate, 1/2 tsp for sauteeing)
2 cups red wine for marinate
1 tbsp olive oil for sauteeing
Butter ( 2 tbsp for searing chicken, 1tbsp for caramelizing the shallots)
2 cup red wine for marinate
MARINATE!
In a deep casserole or container with a lid, arrange chicken, shallots strips, some carrot slices, lemothymes, bayleaves, sea salt& freshly ground black pepper, pour in the redwine.. cover & marinate overnight or better for 24 hours.
⚪ PROCEDURE
After 24 hours, drain the chicken, set aside the liquid marinate to be use for cooking later….
In a skillet, melt butter to sear the chicken until golden brown. Set aside.
Now in a deep casserole put olive oil over a medium heat, saute in the garlic, onions by sweating only, follow the carrot slices toss for a about a minute then add the halves button mushrooms toss for about 2 minutes seasoned it with salt& freshly ground black pepper then addin the seared chicken, lastly pour the liquid marinate, leave as it is do not mix, just cover and let it simmer until all the veggies and chicken are tender and the liquid reduced becomes sauce.
Serve it with mash potatoes or steamed rice.
BON APPETIT!
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Enjoy cooking 😉
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