Bertolli

Cleveland Chicken Recipe List

Sans Souci

24 Public Square, Cleveland, OH 44013
216-902-4095

Chicken in Red Wine (Coq au Vin)

Serves 8

Ingredients for Chicken in Red Wine

2 packages of Whole Chicken, broken down,
(reserve breast for another use)
3 Carrots, peeled & cut into 1” slices
3 stalks Celery, cut into 1” slices
2 Onions, diced large
12 cloves Garlic, peeled & smashed
6 sprigs fresh Thyme
2 sprigs fresh Rosemary
2 Bay Leaves
1 tbsp Black Peppercorns
2 qt Red Wine
1 qt Chicken Stock
1 qt Veal Stock
2 cup Seasoned Flour (Kosher Salt, Fresh Ground Black Pepper)
1 lb Baby Carrots, cleaned
1 package Button Mushrooms
1 tbsp Garlic, minced
Caramelized Cippolini Onions

Method for Chicken in Red Wine

• Rinse and pat the chicken dry.
• Dust with seasoned flour.
• In a large sauté pan, heat enough vegetable oil to just coat the bottom of the pan.
• Sear chicken pieces (skin side down) until golden brown, about 7-9 minutes on both sides.
• Remove from pan and place in a deep pan.
• Sauté the vegetables until slightly colored. Add more oil if needed. Remove the pan from the flame and deglaze with red wine.
• Cook until most of the alcohol has burned off and is reduced slightly. Pour over the chicken in a crock pot.
• Add the thyme, rosemary, bay leaves, and peppercorns.
• Add the chicken stock and veal stock, then cover.
• Set the crock pot on low for 4 hours or until the chicken is fall off the bone tender.

Method for Sides

• Bring a pot of salted water to a boil. Blanch carrots in water for 5 minutes or until al dente and shock in ice bath.
• In a large sauté pan, add 1 tbsp of oil and 2 tbsp of unsalted butter and melt. Add mushrooms and garlic. Cook until caramelized and season.

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