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  • L'état sauvage coq au vin

    2 votes
    L'état sauvage coq au vin
    Prep time:
    Servings: 4 plates
    by Gabriel Denison Chandler
    11 recipes
    		 >
    An unconventional Coq au vin that receives rave reviews. Really quick and easy, maybe an hour to prep and cook all together. The resulting sauce can be mad into a stunning mushroom sauce.

    Ingredients

    • One cut up chicken
    • 2 Bay leaves
    • 1/4 cup veg or olive oil
    • 4 garlic cloves
    • 1 onion
    • 4 tblspoons Turmeric
    • 1 pinch Jamaica Jerk seasoning
    • 1 tblspoon lemon pepper
    • 2 cups dry red wine
    • a Little water

    Directions

    1. Heat the oil in the 5 inch deep cooking vessel (whatever you have) add the seasonings and garlic.
    2. when the oil is hot (but heated slowly to distribute the flavors) brown the chicken, turning every 5 min or so until all sides have been coated and appear seared.
    3. Turn fire to high.
    4. Pour in the wine. (Then give everybody a little wine)
    5. Add a little water - 1/4 to 1/3 cup.
    6. Cover.
    7. Chop onion in chunks and distribute around chicken in sauce.
    8. Salt and Pepper to taste.
    9. Cover.
    10. Turn fire to med-high to prevent scorching but keep boiling. Pan cover should be tight.
    11. Serve with stuffing, yams, potatoes, rice or whatever you desire.
    12. Boil for 30-45 min.

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