Coq Au Vin
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Carrot (diced)1 cup
Onion (diced spanish)1 cup
Celery (chopped)8 sprigs
Thyme (fresh)6 cloves
Garlic2 tbsps
Olive Oil1 cup
All-Purpose Flour2 tbsps
Canola Oil1.5 cups
Chicken Stock1 bunch
Parsley (fresh, chopped)Directions:
1
In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves
2
Add the chicken thighs, seal the container and marinate in the refrigerator overnight
3
When ready to cook, preheat the oven to 400 degrees F
4
Toss the mushrooms with the olive oil on a baking sheet and roast until brown, 10 to 15 minutes
5
Set aside
6
Drain the chicken and vegetables thoroughly in a colander, reserving the wine mixture
7
Pat the chicken dry with a paper towel (reserve the vegetables and aromatics)
8
Season the chicken with salt and pepper and transfer to a clean bowl
9
Add the flour and toss until thoroughly coated
10
In a large Dutch oven, heat the canola oil over medium-low heat
11
Add the bacon and cook, stirring often, until caramelized and the bacon has released its fat, 5 to 8 minutes
12
Set the lardons aside
13
Turn the heat up to medium high and shake the excess flour off the chicken
14
Brown the chicken on all sides, 2 to 3 minutes per side
15
Remove the chicken and set aside
16
Add the pearl onions and drained vegetables and aromatics to the same pot and cook over medium heat until caramelized, 8 to 10 minutes
17
Add the reserved red wine mixture and cook until reduced by half, 10 to 15 minutes
18
Add the chicken stock and bring to a simmer
19
Season with salt and pepper
20
Return the chicken to the pot and cover
21
Transfer to the oven and cook until the chicken is tender and the sauce has thickened, 30 to 40 minutes
22
If necessary, finish the dish on the stove by simmering it uncovered to reduce the mixture further, depending on how thick you'd like the sauce
23
Serve with buttered egg noodles on the side and chopped parsley
24
Garnish with the reserved lardons and mushrooms