Coq Au Vin With Veal Sausage, Thyme, And Merlot Fro

Name: Coq Au Vin With Veal Sausage, Thyme, And Merlot From 'Joy Of Kosher'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (3 1/2 pound) chicken cut into 8 pieces; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 veal, chicken, or beef sausage links (about 6 ounces total), fresh or frozen, cut in 1-inch pieces; 1 cup peeled pearl onions; 2 garlic cloves, minced; 2 tablespoons tomato paste; 1 (750ml) bottle merlot; 1 small bunch fresh thyme or 1 tablespoon dried; 1 bay leaf; 1 cup cremini mushrooms, halved

Servings: persons

2 tablespoons olive oil
1 (3 1/2 pound) chicken cut into 8 pieces
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 veal, chicken, or beef sausage links (about 6 ounces total), fresh or frozen, cut in 1-inch pieces
1 cup peeled pearl onions
2 garlic cloves, minced
2 tablespoons tomato paste
1 (750ml) bottle merlot
1 small bunch fresh thyme or 1 tablespoon dried
1 bay leaf
1 cup cremini mushrooms, halved

1
Preheat the oven to 375u00b0F.
2
Heat a large Dutch oven over medium-high heat and pour in the olive oil. Season the chicken with the salt and pepper. Brown the chicken on all sides, cooking for 10 to 15 minutes total, and transfer to a large plate. Add the sausage to the drippings in the pot and cook until browned, 6 to 8 minutes; transfer to the plate with the chicken. Add the onions to the drippings and saute them until browned, about 6 minutes. Add the garlic and cook for about 3 seconds, until fragrant. Stir in the tomato paste and cook 2 minutes. Add 1 cup water, the wine, thyme, bay leaf, and reserved chicken and sausage. Bring to a simmer, cover, and transfer to the oven. Bake 30 minutes.
3
Add the mushrooms, recover, and bake until the chicken is tender, about 30 minutes more.
4
Transfer the chicken, sausage, and all the vegetables with a fine-mesh strainer or slotted spoon to a bowl and keep warm. Remove and discard the bay leaf and the thyme sprigs so just sauce remains in the pot. Bring to a boil, and simmer until reduced by half, about 20 minutes. Return the chicken and vegetables to the sauce and stir to coat well and heat through. Serve immediately on a rimmed platter, passing any extra sauce in a gravy boat.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (3 1/2 pound) chicken cut into 8 pieces, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Coq Au Vin With Veal Sausage, Thyme, And Merlot From 'Joy Of Kosher' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coq Au Vin With Veal Sausage, Thyme, And Merlot From 'Joy Of Kosher'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions