Coq Au Vin • St. Francis Winery & Vineyards

Name: Coq Au Vin • St. Francis Winery & Vineyards
Ingredients: Pair with Cabernet Franc; Mix marinade ingredients together and place over the top of the chicken. Marinate for at least 24 hours.; Remove from marinade, reserve liquid and dry chicken well with paper towels.; Lightly season chicken with salt and pepper and sear in braising pan with 2 tablespoons of canola oil until nicely browned on skin side.; Turn over to cook for one minute more on other side. Remove and set aside.; Add pancetta to pan, cook thoroughly and remove. Discard all but 2 tablespoons of fat from pan. Cook mushrooms in same pan (on high heat) till almost done.; Deglaze the pan with the Cognac and set aside mushrooms for later use.; Add carrots, celery, and leeks to pan and sweat until soft. Add tomato paste and flour, mix well. Add cocoa powder, peppercorns, and cinnamon stick and reserved chicken marinade.; Bring to a boil and add chicken stock and then chicken. Place in 350°F oven for an hour and ten minutes or until chicken is just starting to fall off the bone. Let cool a bit in liquid.; To finish, serve over buttered egg noodle Pappardelle pasta or boiled potatoes. Spoon sauce over chicken and garnish with re-heated pancetta, mushrooms and pearl onions.

www.stfranciswinery.com

Indulge in Coq Au Vin paired with Cabernet Franc. Savor chicken thighs simmered with carrots, celery, and mushrooms for a rich, flavorful dish.

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Ingredients

Pair with Cabernet Franc
Mix marinade ingredients together and place over the top of the chicken. Marinate for at least 24 hours.
Remove from marinade, reserve liquid and dry chicken well with paper towels.
Lightly season chicken with salt and pepper and sear in braising pan with 2 tablespoons of canola oil until nicely browned on skin side.
Turn over to cook for one minute more on other side. Remove and set aside.
Add pancetta to pan, cook thoroughly and remove. Discard all but 2 tablespoons of fat from pan. Cook mushrooms in same pan (on high heat) till almost done.
Deglaze the pan with the Cognac and set aside mushrooms for later use.
Add carrots, celery, and leeks to pan and sweat until soft. Add tomato paste and flour, mix well. Add cocoa powder, peppercorns, and cinnamon stick and reserved chicken marinade.
Bring to a boil and add chicken stock and then chicken. Place in 350°F oven for an hour and ten minutes or until chicken is just starting to fall off the bone. Let cool a bit in liquid.
To finish, serve over buttered egg noodle Pappardelle pasta or boiled potatoes. Spoon sauce over chicken and garnish with re-heated pancetta, mushrooms and pearl onions.