Coq au Vin
Directions
- 1Season chicken with salt and pepper. Add chicken, garlic cloves, rosemary, and bay leaves to a baking dish. Submerge chicken in red wine and beef broth. Cover with plastic wrap and marinate in the fridge overnight.
- 2Oil a pan with olive oil on medium heat. Brown the chicken skin-side down, covering with a lid to prevent splattering and retain moisture.
- 3Remove the browned chicken from the pan and set aside.
- 4In the same pan, brown bacon and remove from heat.
- 5Add shallots and cook until lightly caramelized.
- 6Remove shallots, add carrots and mushrooms to the pan, and cook for a couple of minutes.
- 7Return chicken, bacon, shallots, carrots, mushrooms and marinade to the pan.
- 8Add onion and garlic powder, cover, and bake at 350°F for 60-90 minutes or until chicken is fork tender.
- 9Stir in cornstarch slurry to thicken the sauce and finish with fresh parsley.
Ingredients
- 4 chicken thighs
- 375 ml red wine
- 12 oz beef broth
- 4 garlic cloves
- 3 bay leaves
- 3 rosemary sprigs
- 0 salt
- 0 pepper
- 0 olive oil
- 3 bacon slices
- 12 oz mushrooms
- 4 shallots
- 2 carrots
- 0 cornstarch
- 0 parsley
Equipment
large panglass baking dishplastic wraptongsspoonplate