Easy Chicken Coq au Vin
Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party.
- 8 oz of bacon, cut into 2" pieces
- 8 pieces of bone-in, skin-on chicken drum sticks and thighs)
- Salt and pepper
- 4 Cloves of garlic, minced
- 4 Shallots, quartered
- 4 Sprigs thyme
- 1Bay leaf
- 2 tbsp of Tomato paste
- 2 cups of Chicken stock
- ½ Bottle rioja red wine
- 3 Large carrots, peeled and cut into 3" pieces, then halved lengthwise
- 3 tbsp of Butter
- 3 tbsp of Flour
- 1 lb of Crimini mushrooms, quartered
- Preheat the oven to 350°F.
- In a braiser or oven proof pot, add the bacon and cook over medium heat for 8 to 10 minutes, until crispy. Using tongs, remove the bacon to a paper towel lined plate. Discard all but 2 tablespoons bacon fat in the pan.
- Season chicken generously with salt and pepper. Over medium heat, brown chicken in reserved bacon grease, working with only 2-3 pieces at a time, about 5 minutes. Set chicken aside.
- In the same pan add garlic, shallots, thyme, bay leaf, tomato paste and cooked bacon. Stir until fragrant, about 1 minute.
- Add chicken back into pan (skin side up) and pour the wine and chicken stock over the top. Nestle the carrots around the chicken. Bring the liquid to a simmer, cover the pot with a tight fitting lid and place in the oven. Braise for 30 minutes.
- Remove from the oven and place back on top of the stove.
- In a small bowl mix together melted butter with flour and stir in ¼ cup liquid from braising pan. Pour mixture back into the pan along with mushrooms. Stir and cover. Cook for 10 minutes longer over medium heat. Season to taste.
- Top with parsley and serve with mashed potatoes or egg noodles.