Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

October 21st at 3 pm Eastern

Coq au Vin

(Chicken Cooked in Wine)

Equipment

• Large pan, large pot, and stove

• Measuring cups and spoons

• Knife/Cutting Board

• something to stir with

• Tongs

• Corkscrew

• Vegetable peeler

• Can opener

Coq au Vin

• 4 chicken thighs

• 1.5 cups of Burgundy or Pinot Noir

• 1 cup of chicken stock, low sodium

• 1/4 cup brandy or cognac (optional)

• 3 tablespoons olive oil

• 1 onion, peeled

• 4 teaspoons garlic, minced or paste

• 4 large carrots

• 2 tablespoons tomato paste

• 2 teaspoons thyme (fresh or dried)

• 1 bunch dinosaur kale

• 10 ounces crimini or baby bella mushrooms

• 2 tablespoons flour

• 8 ounces pearl onions (optional, in the frozen section)

• salt and pepper