Coq Au Vin
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Recipe Intro From beyondtheshot
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ingredients
- 1 pound bone in chicken thighs
- 1 pound chicken legs
- 2 cups red wine
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 4 bay leaves
- 4 sprigs of thyme
- 1 tablespoon flour
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 cup mushrooms
Method
Step 1
In a large Dutch oven, cook the bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set aside.
Step 2
Season the chicken with salt and pepper and add it to the Dutch oven. Cook the chicken over medium heat until it’s browned on all sides. Remove the chicken from the Dutch oven and set it aside.
Step 3
Add the onion and garlic to the Dutch oven and cook until they’re soft and translucent.
Step 4
Add the tomato paste to the Dutch oven and stir it into the onion and garlic mixture.
Step 5
Add the red wine to the Dutch oven and bring it to a simmer. Add the chicken stock, bay leaf, and thyme to the Dutch oven. Return the chicken and bacon to the Dutch oven and bring it to a simmer.
Step 6
Cover the Dutch oven with a lid and simmer the chicken for 45 minutes to 1 hour or until it’s cooked through.
Step 7
Remove the chicken from the Dutch oven and set it aside.
Step 8
In a small bowl, mix together the flour and butter to make a paste.
Step 9
Add the flour and butter paste to the Dutch oven and whisk it into the sauce until it thickens.
Step 10
Add the mushrooms to the Dutch oven and simmer the sauce for an additional 10-15 minutes, or until the mushrooms are cooked through.
Step 11
Return the chicken to the Dutch oven and simmer for an additional 5-10 minutes, or until the chicken is heated through.
Step 12
Serve the Coq au Vin in bowls, garnished with fresh thyme leaves, if desired. Pair it with mashed potatoes, rice, or polenta.