Coq au Vin
Chicken braised slowly in red wine with mushrooms, pearl onions, and bacon.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 chicken thighs, bone-in
- 150g bacon lardons
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 200g mushrooms, quartered
- 12 pearl onions
- 2 cups red wine
- 1 cup chicken stock
- 2 tbsp tomato paste
- 2 sprigs thyme, 1 bay leaf
- 2 tbsp butter + 2 tbsp flour (beurre manie)
Steps
- Render bacon in a large pot until crisp; remove and set aside.
- Brown chicken thighs in the bacon fat on all sides; remove and set aside.
- Saute onion, carrot, and garlic in the same pot until softened.
- Add tomato paste, cook 1 minute, then pour in wine and stock, scraping up browned bits.
- Return chicken and bacon to the pot, add thyme and bay leaf, bring to a simmer.
- Cover and cook low for 45 minutes until chicken is very tender.
- Saute mushrooms and pearl onions separately until browned, add to the pot in the last 15 minutes.
- Mash butter and flour together, whisk into the stew to thicken slightly before serving.