David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Coq Au Vin

Ingredients:

  • 8 chicken thighs or 4 leg quarters
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 carrots, sliced into 1-inch pieces
  • 2 stalks celery, sliced into 1-inch pieces
  • 1 yellow onion, large dice
  • 3 garlic cloves, crushed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ bottles (750 ml) good dry red wine such as Burgundy
  • 10 fresh thyme sprigs or 2 teaspoons dried thyme
  • 1 teaspoon marjoram
  • 2 bay leaves
  • ½  pound crimini mushrooms, stems removed and quartered
  • ½ pound frozen pearl onions

Directions:

Preheat the oven to 325oF.

Heat the olive oil in a large Dutch oven. Pat dry the chicken and sprinkle the chicken on both sides with salt and pepper. Brown the chicken pieces in batches in a single layer for about 5 minutes per side. Remove the chicken and set aside.

Add the carrots, celery, onions, 2 teaspoons salt, and 1 teaspoon pepper to the Dutch oven and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for an additional minute. Add the butter and flour and cook for two minutes. Stir in the wine, thyme, marjoram and bay leaves.

Return the chicken to the pot and either remove from the heat and let the chicken sit for a couple of hours or bring to a boil, cover with a tight fitting lid and place in the oven for an hour.

Meanwhile, sauté the mushrooms in olive oil until browned about 10 minutes. Add the pearl onions and heat through, about another 4-5 minutes. Remove from heat.

After an hour, remove the Dutch oven from the oven and place on top of the stove over medium heat. Add the sautéed mushrooms and onions. Bring the stew to a boil and simmer uncovered for another 10-15 minutes until the sauce thickens. Taste and adjust seasonings. Serve hot.

 

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