Marilou’s Coq au vin
Particularities
- Serves4
- Prep time30 mins
- Cook time1 hour 30 mins
- Timeout5 mins
- FreezingFreezes well
Ingredients
- 1 Exceldor entire chicken
- 2 tablespoons of butter
- Salt & pepper, as preferred
- 1 box (227 g) of white mushrooms, quartered
- 8 pancetta slices, minced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup of all-purpose flour
- 1 tablespoon of tomato paste
- 1 1/2 cup of light & fruity red wine
- 1/2 cup of water
- 2 tablespoons of maple syrup
- 2 of laurel leaves
- 1/4 cup of sour cream
- 1/4 cup of fresh parsley, chopped
Steps
- Slice a whole Exceldor chicken into 8 pieces, separating the breasts, drumsticks, thighs and wings.
- Preheat the oven to 300°F and place the rack at the centre.
- Heat the butter over high heat in a large pan, then sear the chicken on each side until golden. Season.
- Remove the chicken from the pan and reduce heat to medium.
- Brown the mushrooms, pancetta and onion for 5 minutes. Add the garlic, flour and laurel leaves, then stir.
- Add the chicken to the sauce and season. Cover then bake in the oven for 1 hour 30 minutes.
- Add the sour cream and parsley to the sauce last. Check the seasoning then serve.
Recipe published on August 19, 2018
