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Friday, January 21, 2011

Coq au Riesling

Earlier this winter, I fell in love with Coq au Vin (and it's even a WW recipe)! So, of course when I saw this recipe on Jenna's Everything Blog I bookmarked it and planned to make it asap. It was delicious and hearty although I may prefer the regular Coq au Vin slightly. This time I served it over rice instead of just as a soup/stew and I think I prefer this meal just eaten from a bowl with a spoon. In my opinion, the broth is fabulous on its own and no filler is needed. Either way, I highly recommend this meal for a cold night!



Ingredients:
1/2 lb thick cut bacon
1 medium onion
2 leeks, white and light green parts only, rinsed thoroughly
5 cloves garlic
5 boneless, skinless chicken thighs
3 bay leaves
10 sprigs of thyme (5 are for garnish)
1 bottle (750 ml) Riesling
10 oz sliced baby bella mushrooms
Salt and pepper, to taste

Directions:
Chop bacon into small chunks, and fry over medium high heat in a Dutch oven until almost crispy, around 12 minutes. In the meantime, chop up the onion and leeks and mince the garlic.

When the bacon is starting to get crispy, add the onion, leeks and garlic, and cook for 5-6 minutes, until the vegetables are getting tender.

Trim the chicken thighs of fat and pat them dry with a paper towel. Salt and pepper them on both sides. Add them to the Dutch oven, moving the vegetables aside and on top of the chicken so that the thighs are touching as much of the bottom of the pot as possible. Brown them thoroughly, about 6 minutes on each side.

Add the mushrooms, stir them in evenly, and cook for another 3 minutes.

Add the bay leaves, 5 sprigs of thyme, and the bottle of wine.

Bring to a boil, then turn the heat down to low, cover, and cook for 40 minutes.

Uncover the pot and simmer for another 15 minutes, shredding the chicken with two forks and adjusting seasoning to taste.

Serve as a soup or over rice or noodles with fresh thyme from the remaining 5 sprigs sprinkled on top.

Servings: 4-5
 

Linked to: Ekat's Kitchen Friday Potluck and Lamb Around Not Baaad Sundays.

Labels: ,

12 Comments:

OpenID jennaseverythingblog said...

I'm so glad you liked it! I also like the 'regular' coq au vin better, but this is a fun and delicious variation. Lovely picture!

January 21, 2011 at 11:18 AM  
Anonymous kathleen @ the lushers said...

that looks really, really good!

January 21, 2011 at 12:29 PM  
Blogger Tiffany said...

That looks SO good! Thank you for sharing the recipe! And it's always nice to find WW recipes too...

January 21, 2011 at 2:35 PM  
Blogger Jerri said...

What a great looking dish!

January 21, 2011 at 5:03 PM  
Blogger Amelia said...

This looks good and hearty. Perfect for a cold winter day.:)

January 21, 2011 at 5:22 PM  
Blogger anniebakes said...

what a great variation of the original! anne

January 21, 2011 at 5:56 PM  
Anonymous Katerina said...

This a beautiful hearty meal. I love coq au vin too.

January 22, 2011 at 1:36 PM  
Blogger Tanja @ Postmodern Hostess said...

I have wondered if it would work with white wine instead of red, so thank you for clearing that up! I also wonder if you could do this recipe with turkey or pork or some other white(ish) meat... I bet you very well could and it would turn out great. (Since Coq au Vin and Boeuf Bourgignon are basically the same recipe, just with different meat...)

January 22, 2011 at 6:34 PM  
Blogger Kitchen Belleicious said...

Oh be still my heart! How incredible. You make me want to eat this at 7:30 in the morning. Your pictures are awesome! Hope you have a great week! Wet and rainy here- uggh! Guess that means I will definitely be finding new things to cook up! XO - oh i am having a Lisa Leonard giveaway this week so stop by and enter if you can!

Jessica
www.kitchenbelleicious.com

January 24, 2011 at 8:23 AM  
Blogger Kerbi said...

Stopping by from For The Love of Blogs! I am so glad that I found yours! Your renovations are amazing! I'm loving your fabulous kitchen!

January 25, 2011 at 7:05 AM  
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C + C Marriage Factory: Coq au Riesling

Coq au Riesling

Earlier this winter, I fell in love with Coq au Vin (and it's even a WW recipe)! So, of course when I saw this recipe on Jenna's Everything Blog I bookmarked it and planned to make it asap. It was delicious and hearty although I may prefer the regular Coq au Vin slightly. This time I served it over rice instead of just as a soup/stew and I think I prefer this meal just eaten from a bowl with a spoon. In my opinion, the broth is fabulous on its own and no filler is needed. Either way, I highly recommend this meal for a cold night!



Ingredients:
1/2 lb thick cut bacon
1 medium onion
2 leeks, white and light green parts only, rinsed thoroughly
5 cloves garlic
5 boneless, skinless chicken thighs
3 bay leaves
10 sprigs of thyme (5 are for garnish)
1 bottle (750 ml) Riesling
10 oz sliced baby bella mushrooms
Salt and pepper, to taste

Directions:
Chop bacon into small chunks, and fry over medium high heat in a Dutch oven until almost crispy, around 12 minutes. In the meantime, chop up the onion and leeks and mince the garlic.

When the bacon is starting to get crispy, add the onion, leeks and garlic, and cook for 5-6 minutes, until the vegetables are getting tender.

Trim the chicken thighs of fat and pat them dry with a paper towel. Salt and pepper them on both sides. Add them to the Dutch oven, moving the vegetables aside and on top of the chicken so that the thighs are touching as much of the bottom of the pot as possible. Brown them thoroughly, about 6 minutes on each side.

Add the mushrooms, stir them in evenly, and cook for another 3 minutes.

Add the bay leaves, 5 sprigs of thyme, and the bottle of wine.

Bring to a boil, then turn the heat down to low, cover, and cook for 40 minutes.

Uncover the pot and simmer for another 15 minutes, shredding the chicken with two forks and adjusting seasoning to taste.

Serve as a soup or over rice or noodles with fresh thyme from the remaining 5 sprigs sprinkled on top.

Servings: 4-5
 

Linked to: Ekat's Kitchen Friday Potluck and Lamb Around Not Baaad Sundays.

Labels: ,