Cajun Coq au Vin
This classic French dish gets a little New Orleans flair.
By Bill Borman
No Reviews
It shouldn't be surprising that a classic French dish like Coq au Vin combines well with Cajun-style andouille sausage. But it is surprising that it took us this long to try it! This warming weekend meal goes perfectly with a fall salad or side dish and a glass of good wine.
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- Yields:
- 6 serving(s)
- Prep Time:
- 1 hr 15 mins
- Total Time:
- 2 hrs 15 mins
Ingredients
- 1/4 c.
olive oil
- 3 lb.
bone-in, skin-on chicken legs
Kosher salt and freshly ground black pepper
- 1
large onion, chopped
- 2
carrots, chopped
- 2
stalks celery, chopped
- 6
cloves garlic, peeled
- 1 tbsp.
tomato paste
- 3 tbsp.
all-purpose flour
- 3 c.
(about 1 bottle) red wine, such as Beaujolais or Côtes du Rhône
- 2 c.
chicken or beef stock
- 1
bay leaf
- 10
sprigs thyme
- 8
sprigs fresh flat-leaf parsley, plus more for garnish
- 1 tsp.
Old Bay Seasoning
- 3
unsalted butter
- 1/2 lb.
andouille sausage, cut into 1/2-inch cubes
- 1 lb.
pearl or cipollini onions, cooked and peeled according to package directions
- 1 lb.
small cremini mushrooms
Directions
- Step 1Heat oil in a Dutch oven or large pot over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until golden brown, 8 to 10 minutes. Transfer to a plate. Reduce heat to medium. Add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add tomato paste and cook, stirring occasionally, until darkened, 1 to 2 minutes. Add flour and cook, stirring, 2 to 3 minutes.
- Step 2Add wine, scraping up any brown bits from the bottom of the pan, and bring to a boil. Add stock and bring to a boil. Add chicken, bay leaf, thyme, parsley, and Old Bay. Bring to a boil. Reduce to a simmer and cook, covered, until chicken is very tender, 50 minutes to 1 hour.
- Step 3Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add sausage and cook, stirring occasionally, until brown, 5 to 6 minutes. Use a slotted spoon to transfer to a plate. Add onions and remaining 1 tablespoon butter to skillet. Season with salt and pepper. Cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until brown, 6 to 7 minutes. Transfer to the plate with sausage.
- Step 4Transfer chicken to a plate. Strain liquid through a fine-mesh strainer, discarding solids. Return liquid to pot. Cook, over medium-high heat, until reduced to 6 cups. Add chicken, sausage, onions, and mushrooms and simmer until just warmed through, 2 to 3 minutes. Serve garnished with parsley.
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