Description
Coq Au Vin is a classic French dish that typically features chicken cooked in wine. However, this Coq Au Vin recipe features Brussels sprouts as the star of the dish. The Brussels sprouts are first roasted in the oven until they are crispy, and then they are simmered in a red wine sauce along with the chicken.
Ingredients
Scale
INGREDIENTS
- Ingredients:
- 8 pcs. chicken pieces (thighs and legs)
- Kosher salt and pepper to taste
- 3 tablespoon butter
- 1 large shallot, diced
- 2 garlic cloves, minced
- ¾ cup Sliced smoked sausage
- 1 tablespoon All Purpose Flour
- 1-½ cup dry white wine
- ½ cup Chicken broth
- 10 oz. Brussels sprouts
- ½ cup Heavy cream
- ½ fresh lemon, juiced
Instructions
Pat the chicken dry and then season it with salt and pepper.
- In a large deep pan or Dutch oven, melt butter over medium heat. Add chicken pieces to the pan and cook until all sides have browned approximately 10-12 minutes. The chicken will not be cooked through. Transfer chicken to a plate and set aside.
- In the same pan, cook the shallots and garlic for 3-4 minutes until they start to soften. Add the sausage to the pan and cook it until it starts to brown. The shallots will also become translucent.
- Sprinkle flour in skillet.
- Add wine to the pan and cook for 3-4 minutes, scraping up any browned bits. When the wine mixture has reduced slightly, stir in chicken broth.
- Put the chicken back in the pan and put it in the broth.
- Add the heavy cream to the pan and season with salt and pepper to taste. Cook over medium heat until the chicken is cooked through, approximately 45 minutes.
- While the chicken is cooking, trim brussels sprouts and cut in half.
- Heat a skillet over medium heat and cook brussels sprouts until they are browned but not charred.
- When the chicken is almost finished cooking, add the brussels sprouts. Add lemon juice and cook for 10 more minutes, or until the chicken is cooked through.
