Coq au Vin

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Difficulty:

Medium

Prep Time:

10 Minutes

Cook Time:

60 Minutes

Total Time:

0 Minutes

Ingredients

4 chicken legs (thigh and drumstick)
1 1/2 cups dry red wine
1 1/2 cups chicken stock
4 strips of bacon, sliced into 1/2 inch pieces
1 medium white onion, thinly sliced
4 cloves of garlic, minced
3 Tbsp tomato paste
4 sprigs fresh thyme
1 bay leaf
3 large carrots, cut into coins
3 Tbsp salted butter, melted
3 Tbsp flour
8 ounces of mushrooms, thickly sliced (cremini or baby white)

1Step 1

Preheat the oven to 350F.

On the stovetop, heat a Dutch oven or braiser to medium heat and add bacon. Cook until crispy, 8-10 minutes. Remove bacon and drain off excess fat.

2Step 2

Pat dry the chicken and season with salt. Working in batches, brown the chicken on each side for approximately five minutes. Set aside.

3Step 3

Add the garlic, onions, thyme, bay leaf, tomato paste, and bacon to the pot. Stir and cook until fragrant, approximately 1 minute.

4Step 4

Return the chicken to the pot. Add the carrots and pour the wine and stock over everything. Bring to a simmer, cover, and then place in the oven. Cook for 30 minutes.

5Step 5

Remove from the oven. Combine melted butter and flour in a small dish and slowly whisky in 1/4 cup of the liquid from the pot. Gently pour over the whole dish.