Coq au Vin
Chicken braised in red wine, with smoky bacon flavors, sweet pearl onions, and the earthiness of mushrooms.
Servings: 4 Servings
Calories: 998kcal
Ingredients
- Beurre Manié - see ingredients recipe
- 4 Chicken Thighs - skin-on, bone-in
- 4 Chicken Legs - skin-on, bone-in
- ½ lb Bacon - diced
- 2½ tbsp Vegetable Oil
- 1 bottle Red Wine
- 1 tbsp Tomato Paste
- 1 tbsp Flour
- 1 Bay Leaf
- 5 sprigs Fresh Thyme
- ⅓ cup Parsley
- 3 cups Chicken Broth
- 4 tbsp Salted Butter
- 8 ounces Pearl Onion
- 8 ounces Mushroom - sliced
- 1 Sweet Onions - diced
- 2 Carrot - Sliced into large slices
- 4 cloves Garlic - diced
- Salt and Pepper
Instructions
- Preheat over to 350℉.
- Layout chicken on a cutting board or parchment paper. Using a paper towel, remove any excess moisture.
- Season the chicken with Salt & Pepper, then set aside.
- In a Dutch oven over medium-high heat, cook bacon until crispy.
- Remove the bacon, leaving the rendered bacon fat in the pot.
- Add the chicken to the pot in small batches and brown on all sides. After each piece, remove and set aside.
- Once all of the chicken pieces have been browned and set aside,
- Reduce the heat to medium and add the diced onion and sliced carrots.
- Cook until the onion becomes translucent, then add the garlic and cook for approximately one additional minute.
- Add the tomato paste and cook for approximately one minute while the vegetables remain in the pot.
- Add the flour to the mixture and cook for an additional minute.
- Add the red wine, fresh thyme sprigs, and bay leaf to the pot.
- Continue to cook until the liquid volume has reduced by approximately half.
- Add the chicken stock to the mixture and bring to a boil for two minutes.
- Remove the pot from the heat.
- Return the chicken and bacon to the pot and cover with a lid.
- Place the pot in the oven and cook for 40 minutes.
- While the mixture is in the oven, add two tablespoons of butter to a saute pan. Add the pearl onions and mushrooms and saute over medium-high heat. Season with Salt & Pepper.
- Once the chicken is finished, remove it from the oven. Remove the bay leaf and thyme sprigs.
- If you prefer a thicker sauce, remove the chicken to a plate. Return the pot to the stove over medium heat. Add the Beurre Manié and stir until the desired thickness is reached, then remove from heat.
- Add ¼ cup of parsley to the mixture and stir.
- Add the chicken, pearl onions, and mushrooms back to the pot.
- Add salt & pepper to taste, if needed. Garnish with the remaining parsley.
- Serve with mashed potatoes, rice, or just plain as a stew.
Notes
Culinarian Tips, Tricks, and Suggestions:
We have found that this dish pairs very well with garlic mashed potatoes. Try your favorite side, and let us know if you have a favorite.
Nutrition
Calories: 998kcal | Carbohydrates: 30g | Protein: 52g | Fat: 75g | Saturated Fat: 22g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1748mg | Potassium: 1131mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6201IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 5mg
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