Classic French Coq Au Vin
hearty French stew of chicken!

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Classic French Coq Au Vin

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Ingredients

Adjust Servings:
3 pounds Chicken Thighs
3 cups Red Wine
4 ounce Bacon died
1 Onion diced
2 Garlic Cloves minced
1 Carrot peeled, diced
8 ounces Mushrooms sliced
1 tablespoon Tomato Paste
1 tablespoon Flour
2 tablespoons Brandy
3 tablespoons Olive Oil
1 teaspoon Thyme leaves
1/2 teaspoon Black Pepper ground
2 teaspoons Kosher Salt
1 Bay Leaf
Cuisine:

Coq au vin is a hearty French stew, Chicken pieces browned until golden, then slowly braised in red wine with carrots, onions and mushrooms.

  • 120 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Season chicken with salt and pepper. Place the chicken thighs in a medium-sized bowl and pour the wine, add bay leaf and thyme.
Cover and refrigerate for at least 2 hours.

2
Done

Preheat oven to 350°.

In a large heavy-bottom skillet melt 1 tablespoon of butter and cook the bacon over medium heat for 7-8 minutes until crispy. Set aside on a plate.

3
Done

Remove the chicken from the wine marinade and dry the chicken with paper towels. Place the chicken in the large heavy-bottom skillet, skin side down. Sear until it is golden on both sides then remove the chicken from the pan.

4
Done

To the large heavy-bottom skillet, add mushrooms, onions, carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated.

Slowly pour in wine marinade and brandy.

5
Done

Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes.

Serve chicken topped with remaining bacon and parsley.

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