Keller Coq Au VinFeatured by Keller Estate - Casa Wines in the Pinot Noir Wine Club.
Enjoy this recipe with a killer glass of Keller Estate "Casa" Red Blend from your latest monthly wine club delivery!Yield: 4
Prep Time: 20 Minutes
Cook Time: 60 Minutes
• A large chicken (5 lbs) or chicken pieces
• ½ lb of bacon
• ½ lb of shallots
• ½ lb shiitake mushrooms
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 sprigs for fresh thyme ( if not available, just a dash of dried thyme instead )
• A bottle of Keller Estate La Cruz Vineyard Syrah Red Blend
• Keller Estate Olive Oil
• Salt and pepper
First, prepare the vegetables. Peel the onions but leave whole. Peel and crush the garlic. Leave the mushrooms for now. Next, heat a knob of butter and a tablespoon of Keller Estate Olive Oil in the skillet. Fry the chicken pieces until the skin is brown. Remove from the skillet and place in a large casserole dish. The casserole should be big enough that the pieces are all on the bottom and do not sit on top of each other.
Now, chop the bacon into small pieces and fry in the skillet, add the onions to brown as well. Add to the chicken in the casserole. Next add the crushed garlic, bay leaves and thyme. Pour in the Keller Estate La Cruz Syrah Red Blend – yes, all of it! (you'll need to order more wine!)
Bring to a boil, turn to a low simmer, cover and cook for 1 hour. After 45 minutes, add the mushrooms. After an hour, remove the chicken, bacon and onions with a slotted spoon and place in a warm serving dish. Now, bring the liquid to a boil, and reduce by about a quarter.
Next stir in a tablespoon of butter and a tablespoon of plain flour that has been watered down to a paste. Using a whisk, stir continuously until the sauce has thickened. Serve the chicken with the sauce poured over the top. Serve with potatoes and green beans or plain white rice if you feel like a lower fat meal.