Saturday, 31 December 2011
Coq au Vin
Last Shabbat and the one before, we opened a bottle of red wine and didn't finish it. So I had 2 bottles sitting in my fridge and I didn't know what to do with them (other than drink of course)! Inspired by joyofkosher.com, I made a coq au vin that smelled and tasted heavenly!
8 pieces of chicken (I used all breast because that's our preference)
1 box white mushrooms, washed and big ones sliced in half
handful of dehydrated wild mushrooms
1 cup red wine + wine to rehydrate mushrooms
2/3 cup olive oil
10 small white onions, peeled
2 cloves garlic, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh rosemary, chopped
freshly ground pepper
2-3 dried bay leaves
Preheat oven to 375F.
Place dehydrated mushrooms in a bowl of red wine and let sit until mushrooms become soft.
Rinse chicken and pat dry. Place large pyrex.
Cover with mushrooms, garlic and onions. Pour wine and olive oil over chicken.
Sprinkle pepper, fresh parsley and rosemary over chicken.
Tuck bay leaves into wine mixture.
Bake uncovered for 1 hour and 15 minutes.
If the chicken is not nicely browned on top, broil for 1-2 minutes (but keep a close eye on it).