About This Recipe:
Coq au vin is definitely not a quick weeknight dinner, but a great special occasion dish for French food at home. It’s basically an elevated chicken stew with red wine and thyme. I made some slight modifications to the traditional recipe- I omitted bacon because I thought that the chicken skin would provide enough fat, and I omitted the brandy because I didn’t have any. Like all good stews, this one does need to simmer for an hour, but good things come to those who wait. I like to serve coq au vin with mashed potatoes, rice pilaf, or a side salad.
Enjoy!
Ingredients (4 Servings)
-2 lbs skin on, bone in chicken thighs and drumsticks
-1 medium onion, diced
-4 garlic cloves, minced
-4 carrots, cut into large chunks
-8 oz crimini mushrooms, sliced
-1 tbl tomato paste
-2 tbls flour
-1 cup red wine
-1 cup chicken broth
-1 bay leaf
-2 sprigs of fresh thyme
-Olive oil
-Salt and pepper
Instructions (2 hours)
1. In a large Dutch oven over medium heat, pour in 2 tbls of olive oil. Season the chicken with salt and pepper and brown each side for 4 minutes. Work in batches if the chicken does not all fit in a single layer. Transfer the chicken to a dish.
2. Sauté the onion, garlic, carrots, and mushrooms for 5 minutes.
3. Stir in the tomato paste and concentrate for 2 minutes. Then sprinkle in the flour and cook off for 1 minute.
4. Pour in the red wine and reduce until half of the liquid evaporates.
5. Add in the chicken broth, bay leaf, and thyme, and season with salt and pepper. Add the chicken back into the pot.
6. Simmer covered on low heat for 1 hour. Serve with your favorite sides.
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