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Preheat oven to 350°. In a large Dutch oven or rondeau, add the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.

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Remove chicken from zipper-lock bag, reserving wine, and pat dry. Season with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes. Turn and brown other side, about 5 minutes.

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Store coq au vin covered in the refrigerator for up to five days. Bring to a boil in the stove , then simmer for 5 minutes, continuing to cook until the chicken is just heated through. Freeze coq au vin in an airtight freezer safe container or freezer safe zip top bag for up to 3 months. Defrost it in the refrigerator.

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Method. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter.

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Add chicken and everything else - Add the chicken, cooked mushrooms, bacon, and reserved bay leaf and thyme (from marinating the chicken) to the pot. Give it a good stir, then allow it to come to a simmer. Oven 45 minutes - Cover with a lid then transfer it to a 180°C / 350°F (160°C fan) oven for 45 minutes.

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Add the strained marinade, chicken broth, and additional seasonings, such as mushrooms and bacon. Bring the liquid to a simmer, then reduce the heat to low and cover the pot with a lid. Simmer the Coq au Vin for approximately 1.5 to 2 hours, or until the chicken is cooked through and tender.

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Instructions. Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.

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Instructions. Heat a Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

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Add the bacon. 3. Once the bacon has cooked, add the cognac and set it alight to burn off the alcohol. 4. Return the chicken to the pan with the bouquet garni, carrots, pearl onions and red wine. Cover with a lid and simmer for 30 minutes. 5. After this time, add the mushrooms and simmer for a further 15 minutes. 6.

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Set aside on a plate. Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic. Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured. Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour.

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Step 1: Season the chicken all over with 1 teaspoon of salt and ½ teaspoon of pepper. Dredge the chicken in the flour and shake off the excess; set aside. Step 2: Heat the oil in a large (11- to.

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Set the stew back on your hob. Mash together the butter and the flour and then stir them into the stew. Remove the stems from the cremini mushrooms and roughly chop them. Add the frozen onions and the mushrooms to the pot, and bring the stew back up to a simmer. Cook for 10 more minutes on the hob, then serve.

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In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount. Warm up a cast iron pan or an aluminum slow cooker insert over high heat.

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STEP 11. To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon. STEP 12. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.

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Step 2. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.

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Return chicken to the pot, skin-sides up. Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven. In a small bowl, combine the melted butter with flour and stir in ¼ cup braising liquid.