Coq Au Vin

coq-au-vin-2

This traditional French dish consists of a whole chicken braised in wine and cooked with veggies and bacon. It can be eaten as is or paired with mashed potatoes or rice for an ultimate comfort food that will have you stuffed. It is easy to prep and you can have it in the oven while you finish any wine left over basking in its aromatic scent.

Prep Time: 15 Minutes

Cook Time: 1 Hour and a half

Serves 6

Ingredients

6 chicken thighs with the skin on or a whole roasting chicken cleaned and sectioned

4 strips of thick cut bacon, diced

3 red onions, sliced

4 cloves of garlic, minced

2 packages of cremini mushrooms, stems off and thickly sliced

All-purpose flour

1 ½ cups red wine

1 cup chicken stock

6 sprigs of thyme

1 bay leaf

Sea salt

Black pepper

Crushed red pepper flakes

Extra virgin olive oil

Instructions

  • In a large Dutch oven or skillet cook the bacon over a medium heat until lightly browned. Remove with a slotted spoon and place in a paper towel lined plate to absorb any excess grease
  • Coat the chicken with the flour and cook it skin down in the leftover bacon grease over a high heat. Cook until both sides are brown and begin to crisp
  • Remove the chicken and place it in a separate paper towel lined plate to absorb any excess grease. If there is no oil/grease left in the pan, add some olive oil
  • Decrease the heat to a medium high and add the mushrooms, onions, and garlic. Cook until caramelized. If there is excess liquid due to the mushrooms caramelizing, add a sprinkle of flour to absorb the liquid
  • Add the red wine to the vegetables and bring to a boil. Add the bacon, bay leaf, thyme, a pinch of salt, black pepper, and red pepper flakes. Simmer until wine is reduced by a third.
  • Once the wine has reduced, add the chicken and pour in the chicken stock until the chicken is submerged and stir. Bring the mixture to a simmer
  • Cook uncovered over a medium high heat until the wine-stock mixture reduces by half and any pink is cooked from the chicken
  • Before serving, remove the thyme and bay leaf
  • Serve as the main dish or over mashed potatoes or rice
  • Enjoy!
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