{"id":53340,"date":"2024-03-02T16:29:13","date_gmt":"2024-03-02T16:29:13","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53340"},"modified":"2024-03-19T21:47:53","modified_gmt":"2024-03-19T21:47:53","slug":"coq-au-vin-for-two","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/03\/02\/coq-au-vin-for-two\/","title":{"rendered":"Coq Au Vin for Two"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Steamed Parsley Potatoes and Roasted Carrots<\/h3>\n<h4 style=\"text-align: center;\">Yield: 2<\/h4>\n<h6 style=\"text-align: center;\"><strong>adapted from<\/strong> ATK<\/h6>\n<p>Crisp, browned chicken leg quarters with saut\u00e9ed mushrooms and shallots. Braised in a rich sauce and finished with a sprinkling of fresh parsley and crispy bacon on top. Served with steamed parsley potatoes and oven roasted carrots.<br \/>\nPrep: 20 Cook: 30 Rest: 10<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">(10-oz) chicken leg quarters, trimmed and separated or 6 drum sticks<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp table salt, divided<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp pepper, divided<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">slices bacon, cut into 1-inch pieces<\/span><\/li>\n<li><span class=\"id-ingredient-name\">extra-virgin olive oil<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz cremini mushrooms<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">shallots, halved through root end<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp tomato paste<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp AP flour<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp minced fresh thyme<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup chicken broth<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup dry red wine<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz baby potatoes<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz carrots<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup chopped fresh parsley, divided<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrep:<\/strong><br \/>\nPeel the <strong>shallots<\/strong>. Quarter lengthwise if they&#8217;re bigger than golf balls, keep the root ends intact to hold them together.<br \/>\nPeel and trim the <strong>carrots<\/strong>. Cut on the diagonal 1\/2 inch thick.<br \/>\nTrim and quarter the <strong>mushrooms<\/strong>.<br \/>\nPat <strong>chicken<\/strong> dry with paper towels and sprinkle with \u00bd tsp <strong>salt<\/strong> and \u00bc tsp <strong>pepper<\/strong>.<\/p>\n<p><strong>Brown Chicken:<\/strong><br \/>\nPlace <strong>chicken<\/strong> skin side down in 10-inch nonstick skillet. Cook <strong>chicken<\/strong> over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer <strong>chicken<\/strong> to plate, skin side up.<\/p>\n<p>Set a rack on the top shelf of oven and preheat oven to 425\u00b0F.<\/p>\n<p><strong>Cook Bacon:<\/strong><br \/>\nAdd <strong>bacon<\/strong> to fat left in skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer <strong>bacon<\/strong> to small paper towel\u2013lined plate, set aside.<\/p>\n<p><strong>Cook Shallots and Mushrooms:<\/strong><br \/>\nPour off all but 2 TBS fat from skillet (add enough oil to equal 2 TBS if needed). Heat fat left in skillet over medium heat until shimmering. Add <strong>mushrooms<\/strong>, <strong>shallots<\/strong>, remaining \u00bd tsp <strong>salt<\/strong>, and remaining \u00bc tsp <strong>pepper<\/strong> and cook until <strong>vegetables<\/strong> are softened and browned, 7 to 9 minutes, stirring occasionally.<\/p>\n<p><strong>Create Sauce:<\/strong><br \/>\nStir in <strong>tomato<\/strong> <strong>paste<\/strong>, <strong>garlic<\/strong>, <strong>flour<\/strong>, and <strong>thyme<\/strong> and cook until fragrant, about 1 minute. Slowly stir in <strong>broth<\/strong> and <strong>wine<\/strong> and bring to simmer.<\/p>\n<p><strong>Cook Carrots and Potatoes:<\/strong><\/p>\n<p>Add <strong>carrots<\/strong> to a quarter sheet pan and drizzle with <strong>oil<\/strong>. Season with <strong>salt<\/strong> and <strong>pepper<\/strong>. Place on top rack of oven and roast for 20-25 minutes.<\/p>\n<p>Add <strong>potatoes<\/strong> to medium sauce pan, cover with <strong>water<\/strong> by 1 inch and add a tsp of <strong>salt<\/strong>. Bring to a boil and simmer for 12-18 minutes until fork tender.<\/p>\n<p><strong>Braise Chicken:<\/strong><br \/>\nNestle <strong>chicken,<\/strong> skin side up, into <strong>sauce<\/strong> and pour in any accumulated juices from plate. Reduce heat to medium-low, cover, and simmer until <strong>chicken<\/strong> registers 200\u00b0F, about 20 minutes. Off heat, let <strong>chicken<\/strong> rest in skillet, uncovered, for 10 minutes. Season <strong>sauce<\/strong> with <strong>salt<\/strong> and <strong>pepper<\/strong> to taste.<\/p>\n<p><strong>Finish and serve:<\/strong><br \/>\nDrain <strong>potatoes<\/strong> when done and add 4 TBS <strong>butter<\/strong>, cover until melted. Add remaining <strong>parsley<\/strong> and mix.<br \/>\nPlace a spoonful of <strong>sauce<\/strong> on each plate and top with <strong>chicken<\/strong> <strong>quarter.<\/strong> Sprinkle with 1 TBS <strong>parsley<\/strong> and <strong>bacon.<\/strong> Add <strong>potatoes<\/strong> and roast <strong>carrots<\/strong> to plate. Serve remaining sauce on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Steamed Parsley Potatoes and Roasted Carrots Yield: 2 adapted from ATK Crisp, browned chicken leg quarters with saut\u00e9ed mushrooms and shallots. Braised in a rich sauce and finished with a sprinkling of fresh parsley and crispy bacon on top. Served with steamed parsley potatoes and oven roasted carrots. Prep: 20 Cook: 30 Rest: 10 2(10-oz) chicken leg quarters, trimmed and separated or 6 drum sticks 1tsp table salt, divided \u00bdtsp pepper, divided 2slices bacon, cut into 1-inch pieces extra-virgin&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/03\/02\/coq-au-vin-for-two\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53341,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[347,158],"class_list":["post-53340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-chicken-leg-quarter","tag-mushrooms"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/03\/CoqAuVinFor2.jpg?fit=624%2C624&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53340"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53340\/revisions"}],"predecessor-version":[{"id":53410,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53340\/revisions\/53410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53341"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}