Coq Au Vin
Category: Dinner
Prep time : 30 minutes
Cook time : 1.5 hours
Total time : 2 hours
Makes: 6 Servings
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6 bone-in, skin-on chicken thighs
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
1/2 large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 1/2 cups red wine
6 sprigs fresh thyme
1 cup chicken broth
Preheat oven to 375 degrees F.
Season chicken thighs with salt and black pepper.
Cook bacon in a large oven-proof skillet over medium-high heat until crispy (fond #1). Remove bacon from pan, leaving the fat.
Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned (fond #2) and reserve. Remove all but 1 tablespoon fat from the skillet.
Add mushrooms, onion, and shallots with a pinch of salt. Saute over medium-high heat until golden and caramelized (fond #3).
Stir flour and butter into vegetable mixture until completely incorporated (make a roux).
Pour red wine into the skillet and bring to a boil to deglaze the pan. Stir in bacon and thyme; simmer until wine is reduce by1/3 reduced. Stir in chicken broth, and the chicken back into the skillet, and bring to a simmer.
Place the pan, uncovered, in the oven and roast for 1 hour, basting the chicken halfway through.
Remove chicken from the pan. Reduce the sauce over high heat, skimming the fat off the top. Season with salt and pepper.
Season chicken thighs with salt and black pepper.
Cook bacon in a large oven-proof skillet over medium-high heat until crispy (fond #1). Remove bacon from pan, leaving the fat.
Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned (fond #2) and reserve. Remove all but 1 tablespoon fat from the skillet.
Add mushrooms, onion, and shallots with a pinch of salt. Saute over medium-high heat until golden and caramelized (fond #3).
Stir flour and butter into vegetable mixture until completely incorporated (make a roux).
Pour red wine into the skillet and bring to a boil to deglaze the pan. Stir in bacon and thyme; simmer until wine is reduce by1/3 reduced. Stir in chicken broth, and the chicken back into the skillet, and bring to a simmer.
Place the pan, uncovered, in the oven and roast for 1 hour, basting the chicken halfway through.
Remove chicken from the pan. Reduce the sauce over high heat, skimming the fat off the top. Season with salt and pepper.
Food Wishes
Submitted by Jessica on 2018-12-09