Coq Au Vin
Ingredients:
For the Coq au Vin:
3 lbs chicken thighs and drumsticks
Salt and freshly ground black pepper
3 tablespoons olive oil
4 slices thick-cut bacon, chopped
1 large onion, chopped
3 carrots, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups Pinot Noir
1 cup chicken broth
2 tablespoons tomato paste
3 sprigs fresh thyme
2 bay leaves
1 cup pearl onions, peeled
8 ounces cremini or button mushrooms, halved
Instructions:
Prepare the Chicken:
Season the chicken pieces generously with salt and pepper.
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken in batches, skin-side down first, until browned on both sides. Remove and set aside.
Cook the Bacon and Vegetables:
In the same pot, add the bacon and cook until crispy. Remove and set aside with the chicken.
Add the chopped onion and carrots to the pot and sauté until softened.
Stir in the garlic and cook for an additional minute.
Create the Base:
Sprinkle the flour over the vegetables and stir to combine.
Slowly pour in the Pinot Noir and chicken broth, scraping up any browned bits from the bottom of the pot.
Add the tomato paste, thyme, bay leaves, seared chicken, and bacon back into the pot.
Simmer the Coq au Vin:
Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer gently for about 30 minutes.
Cook the Mushrooms and Onions:
While the chicken is simmering, heat the remaining tablespoon of olive oil in a skillet.
Add the pearl onions and mushrooms. Cook until they are golden brown.
Combine and Finish:
After 30 minutes of simmering, add the cooked mushrooms and pearl onions to the pot.
Continue to simmer uncovered for an additional 10-15 minutes, or until the chicken is tender and the sauce has thickened slightly.
Adjust seasoning with salt and pepper.
Serve:
Discard the thyme sprigs and bay leaves.
Serve the Coq au Vin hot, garnished with additional fresh thyme if desired.