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INGREDIENTS

  • 1 bottle of Jack Rabbit Special Edition Red
  • 8 ounces of pancetta
  • 5 chicken thighs, skin on & bone-in
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound cremini mushrooms, halved
  • 3 shallots, quartered
  • 3 garlic cloves, minced
  • 5 carrots peeled & cut in large chunks
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 5-6  white pearl onions
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

INSTRUCTIONS

  • In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15  minutes until reduced to half the amount.
  • Preheat a cast iron skillet on high heat.
  • Cook the pancetta until crisp, then remove.
  • Season the chicken with salt & pepper.
  • Add the chicken to the skillet and brown on each side for 4-6 minutes.
  • Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
  • Cook for 3 minutes, sir then cook another 3 minutes.
  • Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
  • Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
  • In a small bowl mix together the butter and flour and add it to the slow cooker and stir.

Jack Rabbit Special Edition Red Coq au Vin

INGREDIENTS

  • 1 bottle of Jack Rabbit Special Edition Red
  • 8 ounces of pancetta
  • 5 chicken thighs, skin on & bone-in
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound cremini mushrooms, halved
  • 3 shallots, quartered
  • 3 garlic cloves, minced
  • 5 carrots peeled & cut in large chunks
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 5-6  white pearl onions
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

INSTRUCTIONS

  • In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15  minutes until reduced to half the amount.
  • Preheat a cast iron skillet on high heat.
  • Cook the pancetta until crisp, then remove.
  • Season the chicken with salt & pepper.
  • Add the chicken to the skillet and brown on each side for 4-6 minutes.
  • Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
  • Cook for 3 minutes, sir then cook another 3 minutes.
  • Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
  • Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
  • In a small bowl mix together the butter and flour and add it to the slow cooker and stir.


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