Thanks for stopping by. I’m Chef Billy Parisi and you’re watching fixmyrecipe.com. Our new fix goes to Cliff of Detroit Nation submitted a recipe for us for chicken leg quarters. He says his sick of baking and needs a new recipe. Don’t worry. I have an awesome fix for Coq Au Vin that we’re going to hook you up with. Cliff, we got a lot to do and a little time to do it. So we need to prepare all our vegetables, get it ready to go.
In a large pot, We need to go ahead and render of this bacon. As you can see Cliff, our bacon is almost cooked at this point. Were going to go ahead and add in all of our vegetables, some garlic, carrots, celery and onions Cliff we’re going to go ahead and take the time to get a really nice caramelization on those vegetables. In the mean time, lets go ahead and season up our chicken quarters really well with salt and pepper and in a little bit of olive oil. We are going to mark this also; they’re perfectly, golden brown.
Alright Cliff, ones you’ve got that perfect golden brown, we’re going to set our chicken to this side. We’re going to deglaze with a little bit of brandy add a little swish here and we’re pouring out right into our vegetable stock pan. Cliff, ones that brandy cooks of, it takes about two or three minutes. Were going to go ahead and place in our leg quarters our fresh thyme sprigs next, chicken stock and wine. We’re going t cover it up; go into the oven 350 degrees about 45 to 60 minutes. About 15 minutes before our chicken is completely done, we’re going to get cranking on our sauce. So let’s go ahead and prepare these pearl onions and mushrooms and then in a really hot skillet with a little bit of extra virgin olive oil. We are going to go and caramelize these vegetables.
Cliff, while our pearl onions and mushrooms are caramelizing, we’re going to go ahead and pull out our Coq Au Vin. Set our chicken to the side and we’re going to strain that sauce. Simply add that sauce to the caramelized onion and mushrooms. Alright Cliff, ones your sauce is reduced in half, we’re going to go ahead and pour right over the top.
Oh my Lord Cliff, so much flavor in this Coq Au Vin. No more throwing from salt and pepper on your chicken and broiling it in the oven. Use this recipe. You are going to love how amazing this taste. Ones again thank you so much for writing in. I love Coq Au Vin, it’s been forever since I cooked it. I cannot wait to get started on this. But be sure to come back tomorrow and see our new feature fix to the day.
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