- Cast Iron Skillet: A versatile piece of cookware for even heat distribution, great for browning chicken and sautéing vegetables.
- Dutch Oven: Essential for slow-cooking stews like Coq au Vin; provides excellent depth and seals in flavors.
- Sauté Pan: Useful for quick sautéing onions and mushrooms, a key component of the recipe's base.
- Meat Tenderizer or Mallet: Can help tenderize chicken before cooking if it's not already pre-cut thinly as per traditional recipes.
- Carving Knife: For serving sliced and elegant presentation, though optional depending on your preference for serving style.
- Wooden Spoons: Ideal for stirring and mixing ingredients without scratching cookware surfaces.
- Whisk: Useful for combining sauces and ensuring a smooth texture when needed.
- Colander or Strainer: Handy for draining vegetables like mushrooms and shallots before adding them to your dish.
- Large Mixing Bowl: For preparation steps such as marinating chicken, mixing ingredients for the sauce, etc.
3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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