Coq au Vin
Servings:
6
Prep Time:
30 minutes
Cook Time:
120 minutes
Difficulty:
Medium
Ingredients
- 1.5 kg Chicken (cut into pieces)
- 200 g Bacon (lardons)
- 300 g Pearl onions
- 400 g Mushrooms (button)
- 3 medium Carrot
- 3 cloves Garlic
- 2 tbsp Tomato paste
- 750 ml Red wine (Burgundy)
- 250 ml Beef stock
- 2 tbsp Flour
- 30 g Butter
- 1 whole Bay leaf
- 2 sprigs Fresh thyme
- 1 to taste Salt and pepper
Instructions
- Preheat oven to 325°F (160°C).
- Cook bacon until crispy, remove and crumble. Reserve fat.
- Season chicken with salt and pepper.
- Brown chicken in bacon fat in batches, about 4-5 minutes per side. Set aside.
- In same pot, sauté onions and mushrooms until colored, remove and set aside.
- Sauté carrots and garlic for 3 minutes.
- Sprinkle flour over vegetables, stir and cook for 1 minute.
- Add tomato paste, stir for 1 minute.
- Pour red wine and stock, return chicken to pot.
- Add bay leaf, thyme, and bacon pieces.
- Bring to simmer, cover, and braise in oven for 1.5 hours.
- Add mushrooms and onions, cook another 30 minutes.
- Serve with mashed potatoes or egg noodles.