Steps to Prepare Poire Au Vin Rouge Marmiton

Drunk Chicken In Gravy

Poires pochées au vin rouge.

Recipe Summary Drunk Chicken In Gravy

A cross between beer-can chicken and coq au vin. May be done indoors using a Dutch oven or out on the grill over indirect heat.

Ingredients | Poire Au Vin Rouge Marmiton

¼ cup all-purpose flour

salt and ground black pepper to taste

1 (4 pound) whole chicken, cut into pieces

1 pound chicken thighs, or more to taste

2 tablespoons olive oil

3 cloves garlic, minced, divided

½ small onion, minced

2 slices bacon

2 cups chicken stock

1 (12 fluid ounce) can or bottle wheat beer (such as Blue Moon®)

¼ cup orange juice

6 sprigs fresh thyme

2 tablespoons chopped fresh parsley, or to taste

Directions

Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat with remaining chicken.

Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic. Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes. Transfer chicken to a Dutch oven. Repeat cooking with remaining chicken.

Preheat oven to 350 degrees F (175 degrees C).

Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes. Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken. Cover Dutch oven.

Bake in the preheated oven until chicken is very tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and cover with aluminum foil. Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes. Strain herbs out of gravy and serve gravy alongside chicken.

For outdoor cooking, cook covered over indirect heat on the grill for 30 to 40 minutes or until chicken is very tender. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Substitute real bacon bits for the bacon, if desired.

A tablespoon of cornstarch dissolved in a little water can be used to thicken to a gravy.

Info | Poire Au Vin Rouge Marmiton

prep: 20 mins cook: 1 hr 30 mins total: 1 hr 50 mins Servings: 6 Yield: 6 servings

TAG : Drunk Chicken In Gravy

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,