Be sure to use a red wine that you would drink. Something light and fruity goes well here.
Coq au Vin
Serves 4 - 6
- 2 Tbsp each, butter and olive Oil
- 2 slices of bacon, diced
- 5 chicken thighs and 2 breasts, bone in and skin on is best. I remove any fat clumps I find just to lighten it up a bit.
- 1 large onion, diced
- 2 - 3 cups chopped cremini mushrooms
- 1 large clove of garlic, chopped
- 1 tbsp fresh thyme or 1 tsp dried
- 1/2 tbsp fresh sage or 1/2 tsp dried
- 1/4 tbsp fresh rosemary or 1/4 tsp dried
- 3 tbsp flour
- 2 cups red wine
- 1 1/2 cups chicken broth
- 1 tbsp tomato paste
- Heat the butter and oil over medium high heat in an ovenproof shallow saucepan with a lid or dutch oven.
- Add the bacon and saute until crispy. Remove from pan and set aside
- Place the chicken in the pan and cook until brown on all sides. Remove from pan and set aside.
- Add the onions to the pan and cook until softened and lightly brown.
- Toss in the mushrooms and garlic, cook for 2 minutes.
- Stir in the thyme, sage and rosemary and cook for 30 seconds
- Add the flour and whisk until fully mixed in
- Slowly pour in the wine, whisking to blend it with the flour mixture
- Stir in the chicken broth and tomato paste.
- Place the chicken and bacon back in the pan
- Cover the pan and place in oven.
- Bake (actually you are braising at this point) for 1 1/2 to 2 hours until the chicken starts falling apart. Serve with potatoes and something green like brussel sprouts or steamed broccoli.