Chicken Coq au Vin
4 organic or pasture raised chicken legs
(thighs and drumstick separated)
1 carrot cut into large chunks
1 onion cut into large chunks
4 cloves of garlic
1 bottle red wine
Salt and pepper to taste
Pre-heat the oven to 375º
Overall preparation time 3 hours
In a heavy fry pan, add 4 table spoon of olive oil.
Roast your chicken piece on each side for 4 minutes to get a nice golden brown color on the skin.
Place your chicken in a dish that can go in the oven.
Add your vegetable, seasoning to taste and cover the chicken over half way with the red wine.
Cover with tin foil
Cook for 2.5 hours in the oven.
Suggested serving, roasted fingerling potatoes and green beans.
Courtesy of Chef Alexandre,
Rustik Local Bistro, Orangeville
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