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Recipe by Chaia Frishman

Coq au Vin with Gnocchi

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Coq au Vin with Gnocchi
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets

No Diets specified

Alcohol in the red wine lends a rich flavor to the already moist dark meat chicken cutlets, or choose the smaller and cleaner pargiyot. (Simchi, my favorite butcher, clued me in on this secret.) I made this early, tasted it, and then put it away to serve the next day. It tasted even better after sitting in the sauce overnight.

Ingredients

Main ingredients

  • 1 package beef fry, coarsely chopped (in a pinch you can use pastrami to get the smoky taste)

  • 1 pound (455 grams) dark meat chicken or pargiyot

  • 3 tablespoons chopped fresh parsley, divided

  • 8 ounces (225 grams) large mushrooms, quartered

  • 1 large sweet onion peeled and sliced

  • 3 cubes Gefen Frozen Garlic, defrosted

  • 1 and 1/2 cups Shiloh Merlot or other dry red wine (see note)

  • 1 and 1/4 cups chicken broth, divided

  • 4 teaspoons all-purpose flour

  • salt and pepper to taste

  • 1 (16-oz./454-g.) package Bartenura Gnocchi

Directions

Prepare the Beef Fry

1.

Sauté beef fry in large nonstick skillet over medium-high heat until crisp.

2.

Using slotted spoon, transfer to bowl, leaving the fatty oil. Set aside.

Prepare the Chicken

1.

Sprinkle chicken with salt, pepper, and one tablespoon parsley.

2.

Add to drippings in skillet. Sauté until cooked through, about six minutes per side; transfer to a dish and cover, while keeping the skillet on the fire. Place dish with chicken in oven to keep warm.

3.

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

Prepare the Sauce

1.

Add mushrooms and onions to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about four minutes.

2.

Add garlic; toss 10 seconds and then add wine, one cup broth, beef fry, and one tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.

3.

Meanwhile, place flour in small cup. Add remaining broth, stirring until smooth.

4.

Add flour mixture to sauce. Cook until sauce thickens, three to four minutes.

5.

Season sauce to taste with salt and pepper.

Notes:

Always cook with the same quality wine you would drink. Cooking wine might be cheaper, but your dish will lose out on the rich taste a fine merlot has to offer.

To Serve

1.

Remove chicken from oven and chunk into bite-size pieces. Add to sauce and warm and let sit for flavors to meld.

2.

Prepare gnocchi according to package directions.

3.

Spoon two tablespoons of gnocchi on the bottom of a martini glass, then two scoops of the chicken mixture.

4.

Drizzle with sauce. Garnish with some chopped fresh parsley.

Recipe tags

appetizers apps beef fry Chaia Frischman Chaia Frishman chicken chicken thighs dark chicken flavorful fruitplattersandmore gnocchi Italian cuisine Italian food kosher bacon kosher Italian food noodles pargiot pargiyot pasta pretty presentation red wine sauce rich flavor savory savory appetizers starters wine sauce
Coq au Vin with Gnocchi

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