Chicken Braised In Red Wine

Total time: 1 hr 30 min

Active time: 30 min

Serves: 6

A chicken dish with wine and mushroom. This recipe is an adaptation of the classic Coq au Vin. The French word coq means cock, tough birds with much connective tissue. The collagen tenderizes after extended cooking. The modern-day chicken is less tough, with a corresponding decrease in cooking time.

Ingredients

1 chicken

1 cup red wine

8 ounces pearl onion

8 ounces cremini mushroom

2 stems carrot

1/2 teaspoon salt

If available:

2 bay leaves

1 tablespoon red wine vinegar

1 teaspoon honey

1 bulb garlic

4 ounces olive

1/4 cup raisen

1/8 cup pine nut

Steps

  1. Use a pot that can hold all the ingredients.

  2. Separate white meat and dark meat of chicken.

  3. Rub salt onto chicken.

  4. Put chicken into a slider zip bag. Add red wine; press out air and seal.

  5. Put pearl onion into pot and cook under medium-high heat.

  6. Cut carrot into 1-cm to 1/2-inch pieces. Add to pot.

  7. Mince garlic and add to pot.

  8. Add cremini mushroom to mixture.

  9. Remove chicken from slider zip bag; pour red wine into pot. Cover lid and reduce heat to medium.

  10. Heat up a separate pan. Brown skin skin of chicken pieces under high heat for three to five minutes.

  11. Add olive, raisen, pine nut, and bay leaves to pot.

  12. Add dark meat to pot; set white meat aside.

  13. Add red wine vinegar and honey. Continue cooking with lid covered; reduce heat to low once mixture bubbles. Cook for 45 minutes.

  14. Add white meat to pot. Cook for an additional 20 minutes.

  15. Serve immediately.