Coq Au Vin
Description
This delicious classic French dish is a lot easier to make than it sounds. It's an elegant main dish to serve family and friends when you want to up your game a bit.
Ingredients
3 lb. bone-in, skin-on chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
6 strips bacon, cut into 1 inch pieces, divided
8 oz. baby bella mushrooms, sliced
8 oz. pearl onions, peeled
1 large carrot, peeled and chopped
2 cloves garlic, minced
1 T. tomato paste
2 T. all-purpose flour
2 c. red wine
1 c. low-sodium chicken broth
1 T. brandy
small bunch thyme
3 T. butter
freshly chopped parsley, for serving
Directions
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Preheat oven to 350 degrees.
Season chicken with salt and pepper.
In a large dutch oven over medium heat, add bacon; cook until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
To the dutch oven, add chicken, working in batches as necessary. Cook until skin is golden, 4-5 minutes per side. Transfer chicken to a platter. Drain all but 3 T. grease from the pot.
To the same pot, add mushrooms, onions and carrots; cook until golden, about 5 minutes. Add garlic; cook until fragrant, 1 minute. Add tomato paste; stir to coat vegetables; add flour; stir until vegetables are coated. Slowly pour in wine, broth and brandy. Return chicken and half of the bacon to pot. Add thyme, season with salt and pepper; bring to a boil.
Once boiling, cover; place in oven. Bake until chicken is cooked through and internal temperature reads 165 degrees, 20 - 30 minutes.
Remove chicken from pot; place on a platter; cover to keep warm.
Return pot to stove over medium heat; add butter; simmer until sauce has thickened, about 10 minutes.
Serve chicken with sauce poured over it. Top with remaining bacon and parsley.
4-6 servings.