COQ AU VIN WITH BLOOMS DUET WINE ENJOY DAN:

COQ AU VIN WITH BLOOMS DUET WINE IN THE CROCK-POT by CHEF DAN:

Serves 8

 

INGREDIENTS:

5 pounds skinless chicken thighs

1 750ml bottle BLOOMS DUET

4 bay leaves

2 teaspoons dried thyme

5 garlic cloves peel and crushed

20 frozen pearl onions

2 tablespoons olive oil, divided

16 ounces fresh button mushrooms

4 carrots, peeled, cut into 1/2-inch pieces

2 tablespoons tomato paste

4 tablespoons cornstarch

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:

1.   In a bowl; add chicken thighs, bay leaves, thyme, and garlic.

2.   Pour enough BLOOMS DUET wine over chicken to cover.

3.   Cover with plastic wrap and marinate overnight in the refrigerator.

4.   In a skillet over medium-heat, add 1 tablespoon olive oil; sauté mushrooms for 3 to 4 minutes.

5.   Remove chicken from marinate.

6.   In the skillet add reaming oil, add chicken and brown all sides.

7.   To the bottom of the crock-pot add carrots, and onions.

8.   Add mushrooms and chicken on top.

9.   Stir in tomato paste and 2 cups wine marinate with garlic, thyme, and bay leaves.

10.                Discard reaming marinate.

11.                Cover and cook on low for 6 hours.

12.                Remove chicken to a platter and keep warm.

13.                Stir in cornstarch and 1/4-cup BLOOMS DUET wine and add to sauce.

14.                Turn to high and cook until thickened.

15.                Return chicken to pot and serve with rice.

16.                Season with kosher salt and freshly ground black pepper.

 

ENJOY DAN:                      A-LA!!