![]() Pour in the bourbon and stir to mix, allowing the alcohol to cook off. Add in the onions and crank the heat high to caramelize. In the same Dutch oven with the fat, add in the garlic and cook on medium heat until brown. Remove the lardons with a slotted spoon, leaving the fat behind. In a pot (preferably a Dutch oven or a deep cast iron pan) pour the olive oil and sauté the lardons (or bacon) in medium heat to render the fat. or until golden brown, set aside (save the drippings). Remove.Īdjust the temperature up to 450F and lay the chicken thighs skin side up and brush to cover evenly with melted butter. In a baking pan, lay the chicken thighs skin side down and bake for 10 min. Rub salt all over the chicken thighs and allow to marinate for at least an hour or two. Originally, Beurre Manié (a rolled ball of equal parts of flour and butter) is used to thicken the sauce, but you could easily make a roux to achieve the same results. Staying true as a whisk(e)y lover, this recipe is cooked with red wine and laced with bourbon. In 1961, the cooking legend Julia Child introduced French cuisine to America in her book: Mastering the Art of French Cooking where Coq-au-Vin was featured this was cooked with red wine and spiked with cognac. The earliest known recipe for coq-au-vin was "poulet au vin blanc" (Chicken in white wine), from a cookbook in 1864 called Cookery for English Households by "A French Lady." This was written for housewives of the 1800's and a fascinating insight to the typical cooking ingredients of the times. That said, use the wine you enjoy drinking. ![]() ![]() Coq- au-vin was traditionally cooked in red burgundy wine, but culinary evolution paved the way to using anything in your wine rack. Coq-au-vin, literally "rooster in wine." Originally a French recipe created to tenderize a tough, old bird (yes, rooster was the bird of choice) but now, just a simple, inexpensive dish of bone-in chicken cooked in wine.
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